How to make low carb mashed rutabaga with nutmeg

Robin Donovan

Recipe Developer

My love of mashed potatoes might have been the undoing of all my low-carb intentions. But then I discovered rutabaga, a low-carb root vegetable that serves as an amazing stand-in for potatoes. The recipe below is everything you love about rich, creamy mashed potatoes, but with way fewer carb grams.

I like the sharp tang of a good Cheddar cheese, but you can substitute any cheese you like as long as it is flavorful and a good melting cheese. You might be tempted to skip the nutmeg, but don’t. It’s the finishing touch that makes this dish sing.

Cooktop Cove

Low-Carb Mashed Rutabagas

10 minutes

15 minutes

25 minutes

2 pounds rutabagas, peeled and cut into cubes

½ cup sour cream

1 cup shredded sharp Cheddar cheese

¼ cup unsalted butter

¼ teaspoon freshly ground nutmeg

Salt

Freshly ground black pepper

Put the rutabagas in a medium saucepan and cover with water. Bring to a boil and then reduce the heat to low and simmer for about 15 minutes, until tender. Drain.

In a large bowl, mash the rutabagas with a potato masher (or puree in a food processor). Stir in the cheese, sour cream, butter, and nutmeg. Season to taste with salt and pepper. Serve hot.

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