A delightful twist on a classic side dish, these creamy mashed rutabagas are enhanced with a touch of herb-infused butter for a flavorful and comforting addition to any meal.
Peel the rutabagas using a paring knife to remove the waxy skin.
Peeling rutabagas can be easier if you cut them into smaller, manageable pieces first.
Cut the rutabagas into small cubes for even cooking.
Ensure the cubes are of similar size to cook evenly.
Boil the rutabaga cubes in a large pot of water until tender, about 40 minutes.
Add a pinch of salt to the boiling water to enhance the flavor of the rutabagas.
Drain the cooked rutabagas and transfer them to a mixing bowl.
Let the rutabagas sit for a minute to release excess steam before mashing.
Mash the rutabagas to your desired consistency using a masher.
For a smoother texture, you can use a hand blender instead of a masher.
Mix in the butter, salt, and pepper until well combined.
Ensure the butter is at room temperature for easier mixing.
Chop the parsley and thyme finely and mix them with a small amount of melted butter to create the herb butter.
You can prepare the herb butter ahead of time and store it in the refrigerator.
Serve the mashed rutabagas topped with the herb butter for added flavor.
Garnish with a sprig of parsley for a touch of elegance.
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