How to Make Sour Cream Mashed Rutabagas with Fresh Dill

Award-winning cookbook author, food writer, and culinary instructor Diane Morgan stirs up the world of mashers with this creamy rendition of mashed potatoes using a combination of russet potatoes and rutabagas. As Morgan describes in the video, this combination brings out an earthy flavor, the rutabagas add a slight sharpness and a hint of honey flavor to the dish. Check out the companion video with the written recipe in the post: How to Make Microbrew-Braised Rutabagas

This recipe from her new book is below:

From: Roots: The Definitive Compendium with more than 225 Recipes

By Diane Morgan, ©Chronicle Books 2012

Cookbook Author Diane Morgan in Her Kitchen

Cookbook Author Diane Morgan In Her Kitchen

The sweet, delicately flavored pale yellow flesh of rutabagas pairs beautifully with potatoes and transforms a classic mash into a far more intriguing side dish Add sour cream and flecks of fresh dill and serve with a holiday bird or with a simple roast chicken for a Sunday supper. I turn leftovers into a hearty brunch main course by reheating the mash, mounding it in a warmed wide bowl, and placing two poached eggs on top. Pass the hot sauce or offer some grated cheese for sprinkling.

Sour Cream Mashed Rutabagas with Fresh Dill

Sour Cream Mashed Rutabagas with Fresh Dill

Ingredients: Recipe serves 6 as a side dish

  • 11/2 lb/680 g rutabagas (about 3 medium)
  • 11/2 lb/680 g russet or other floury potatoes
  • 1 tbsp plus 2 tsp kosher or fine sea salt
  • 2 tbsp unsalted butter, at room temperature
  • 1/2 cup/120 ml sour cream
  • 1 tbsp finely chopped fresh dill
  • Freshly ground pepper


  1. Trim and peel the rutabagas and potatoes and rinse under cold water.
  2. Cut the rutabagas into 1-in/2.5-cm chunks.
  3. Cut the potatoes into 2-in/5-cm chunks.
  4. Place the rutabagas and potatoes in a large saucepan and add cold water to cover. (The rutabagas take longer to cook, so cutting them into smaller chunks means they will cook in the same amount of time as the potatoes.)
  5. Add 1 tbsp of the salt, place over high heat, cover partially, and bring to a boil. Reduce the heat so the water boils gently and cook until the potatoes and rutabagas are fork-tender without falling apart, about 15 minutes.
  6. Drain the rutabagas and potatoes in a colander, return them to the warm pan, place over low heat, and stir for 1 minute to evaporate any excess water.
  7. Use a potato masher to mash the vegetables.
  8. First blend in the butter until it melts, and then add the sour cream and the remaining 2 tsp salt, mixing well.
  9. Stir in the dill and season with pepper. Serve immediately or keep warm until ready to serve.

Cook’s Note
The rutabaga mash can be made up to 2 hours in advance. Keep warm in the top of a double boiler set over simmering water, or transfer to a covered microwave-safe dish and reheat in a microwave oven just before serving.

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