This creamy Mashed White Sweet Potatoes and Rutabaga recipe is the ultimate healthy comfort food! Made gluten free, vegan, paleo, and AIP-friendly, it's easy enough for weeknights and impressive enough for the holidays. This healthy twist on mashed potatoes is packed with nutrients and flavor for the ultimate winter side dish.
Root veggies are always so warm and cozy in the colder months, but roasted veggies can get old fast. I love making a batch of this to serve alongside my main protein and some greens for an easy and healthy dinner option. This mashed rutabaga and potatoes recipe is also a great addition to a Thanksgiving or Christmas spread.
What is Rutabaga?
Rutabaga, also known as swede, is a root vegetable that is a hybrid between a turnip and cabbage. I think rutabagas can be intimidating for people because so many people don't like turnips or cabbage and they also are not a super common vegetable to eat.
Rutabagas are far less bitter than turnips or cabbage and actually have a slightly sweet taste that pairs well with sweet potato. You can find them at most grocery stores in the vegetable section. They have a white-purple skin with white flesh and are a super delicious veggie to add to your rotation.
Why White Sweet Potato?
There are a lot of rutabaga and sweet potato mash recipes out there, but I truly think the flavor of white sweet potato pairs best with rutabaga. The sweetness of white sweet potato in particular balances out the slight bitterness that can come through with rutabaga.
Besides white sweet potato being a personal favorite, it does keep this dish the color of traditional mashed potatoes, so it really feels like a classic comfort food even for those who can't eat nightshades.
Why You'll Love This Mashed White Sweet Potatoes Rutabaga Recipe:
- Allergy friendly: this recipe is gluten free, Paleo, and AIP friendly, plus it can be made fully vegan. Since it's AIP friendly, that also means it's nightshade free. This is the perfect recipe to bring to a potluck if you want to make a dish that is safe for everyone to eat and an excellent gut supporting recipe for those on an elimination diet or healing journey,
- Nutrient dense: rutabaga and sweet potato packed with gut healthy fiber and resistant starch. They are also antioxidant powerhouses! Filled with vitamins and potassium for immune support, healthy cells, and heart health.
- Easy to make: made with simple ingredients, this easy side dish only takes a few steps and is ready in 30 minutes. It is great addition to weeknight family dinner or as part of a holiday meal.
Mashed White Sweet Potato and Rutabaga Ingredients
- Rutabaga: also known as a Swedish turnip, they're a great addition to your veggie rotation for a healthy microbiome.
- White sweet potato: these have a white flesh tan skin that is a bit lighter than orange sweet potatoes. If you can't find them at your regular grocery chain, try a health food store.
- Butter: I stick to plant based butter to keep this rutabaga mash diary free. See below for AIP subs.
- Olive oil: the combo of butter and oil provides the ideal flavor and texture.
- Garlic infused olive oil: a little bit of garlic infused olive oil goes along way in bringing all the flavors of this dish together and keeps it low FODMAP. You can find oils like this at your local olive oil store or click the link to order from my favorite store.
- Thyme, rosemary salt, black pepper: herbs add great, earthy flavor and plenty of salt brings the whole dish together.
How to Make Paleo Mashed Rutabaga and White Sweet Potato
- Peel and chop the veggies into cubes.
- Add the chopped vegetables into a large pot and cover with 1 inch of water. Bring to a boil and cook for about 15 minutes until vegetables are tender.
- Strain vegetables and let cool for a few minutes before transferring to a large mixing bowl.
- Add the butter and oil and use a potato masher to mash to desired texture. Add in the herbs, salt, and pepper and mash to combine. Taste and adjust herb/salt levels as needed
Substitutions and Variations
- Sweet Potato: Although I like white sweet potato best in this recipe, you can use orange in a pinch. They will alter the flavor, but will still be delicious. White sweet potatoes have less moisture, so they hold up better in a mash for that classic fluffy mashed potatoes texture. You could also use regular russet potatoes, but sweet potato adds a little bit of sweetness that balances out the rutabaga nicely.
- Butter: to keep this recipe AIP, use coconut oil.
- Olive oil: You can also use coconut oil or avocado oil. I love using garlic olive oil for flavor without the FODMAP's and GI distress.
- Garlic infused olive oil: feel free to use a ½-1 teaspoon of fresh minced garlic instead and some extra olive oil. If you tolerate garlic, add extra garlic for a little extra flavor.
- Thyme and rosemary: although I'm partial to my recipe, subbing these herbs for a few tablespoons of freshly chopped sage leaves would also be delicious.
- Variations: if you like your mashed potatoes to have a super creamy texture, feel free to add a splash of chicken broth or 2-4 tablespoon full fat coconut milk or heavy cream.
What to Serve with Rutabaga and Sweet Potato Mash
- For a weeknight meal serve alongside protein of choice like steak, grilled chicken, or pork chops and a big salad or roasted green beans.
- I love serving some turkey meatballs and gravy overtop of the mashed sweet potatoes.
- This rutabaga and sweet potato recipe is an excellent Thanksgiving or Christmas side dish.
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days. You can also portion leftovers into individual containers and freeze for up to 3 months.
Tips for the Creamiest Mash:
- Use a potato masher or hand mixer on low speed. Avoid food processors and blenders as they will result in a gluey texture
- Don’t over boil the veggies or they’ll hold too much water. Be sure to fully drain veggie before mashing.
- Add extra fat or liquid a tablespoon at a time until you reach desired texture.
FAQ
I tend to lean towards dried herbs because they are easy. I've made this recipe with both fresh thyme and rosemary and dried. If using fresh, be sure to wash and finely chop the herbs first.
You just don't have enough fat or liquid. The thing about cooking is it doesn't have to be precise. Add some extra fat or some coconut milk to reach your desired consistency.
Yes! You can make it up to 2 days ahead then reheat, covered and in an oven safe dish, at 300F for 30 minutes or until warmed through. Transfer to a serving bowl and you are ready to go.
Want More Root Veggie Side Dishes?
Try my Sage Roasted Butternut Squash with Chickpeas for a filling vegan side dish.
If you love sweet potatoes as much as me, then you have to make my Skillet Herbed Japanese Sweet Potatoes or Crispy Smashed Japanese Sweet Potatoes
For the most addicting side dish, give my Pumpkin Seed Pesto Butternut Squash a try!
My Cinnamon & Ginger Roasted Rainbow Carrots is the easiest side dish ever.
Let me know what you think of this rutabaga and sweet potato mash in the comments and drop a rating and review below!
Mashed White Sweet Potatoes and Rutabaga
Equipment
Ingredients
- 2 lbs rutabaga peeled and chopped into 1 inch pieces
- 2 lbs white sweet potato peeled and chopped into 1 inch pieces
- 2 tablespoon olive oil or coconut oil
- 1 tablespoon garlic olive oil*
- 2 tablespoon dairy free butter**
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ½-1 teaspoon flaky sea salt or 1 teaspoon table salt
- pepper to taste
Instructions
- Add the chopped vegetables into a large pot and cover with 1 inch of water.
- Bring to a boil and boil for about 15 minutes until vegetables are fork tender, but not mushy.
- Strain vegetables and let cool for a few minutes before transferring to a large bowl.
- Add the butter and oil and use a potato masher to mash to desired consistency. Add in the herbs, salt, and pepper and mash to combine.
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