Real Recipes From Real Home Cooks ®

rutabaga potata

(1 rating)
Recipe by
Debbie Sue
Southwest, FL

This recipe comes from my husband's Swedish side. It's called ROTMOS, kind of sounds like ROOT MOOSE. I just call it Rutabaga Potata! When Aunt Lenore made this years ago, I loved it right away. And of course, I asked her how to make it! It's just wonderful comfort food! Much like a big bowl of mashed potatoes.

(1 rating)
yield 5
method Stove Top

Ingredients For rutabaga potata

  • 1
    medium rutabaga
  • 4
    medium potatoes (i like red)
  • 4 Tbsp
  • milk
  • salt and pepper

How To Make rutabaga potata

  • 1
    Carefully peel and cut the rutabaga into small pieces. Place in a pot of cold water, with a lid.
  • 2
    The rutabaga takes 20 minutes longer than the potatoes to cook. So, start cooking the rutabaga while peeling the potatoes. Bring to a boil and reduce to a simmer.
  • 3
    Cut the potatoes into pieces, and place in a pot of cold water, add salt to the water too. Just like you were making mashed potatoes. Bring to a boil and reduce to a simmer. Cover with a lid.
  • 4
    Cook both rutabaga and potatoes until tender. When cooked and tender, drain both pots well. Add the contents of one pot to the other, add the butter, some milk and pepper, and mash together. Just like mashed potatoes. Place in a serving bowl, and dot with butter. Enjoy!