Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Rutabaga Mashed Potatoes


Rutabagas, also called swedes, are a mildly bitter root vegetable that are a cross between turnips and cabbage. They are great mashed and are lower in calories and carbohydrates than potatoes.

Rutabaga Mashed Potatoes


  • 1 1/2 pounds rutabaga, peeled and cubed
  • 3 medium white potatoes, peeled and cubed
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoons fresh chopped rosemary
  • 2 tablespoons non-margarine butter substitute
  • 1 cup vegetable stock
  • salt and pepper to taste


  1.  Boil rutabaga and potatoes in a large pot until tender, about 20 minutes
  2. drain the vegetables and transfer to a large bowl. Mash with a potato masher or in a mixing bowl with garlic, rosemary, non-margarine butter substitute, and stock.
  3. Season with salt and pepper to taste.
  4. Serve warm with mushroom or walnut gravy.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.