Rutabaga Potato Mash

Like you, I’m sure, there are certain members of my family that are set in their ways – refusing to eat certain foods because they either don’t know what they are or had them once, usually years ago, and didn’t like them.

Then comes Thanksgiving – an opportunity for progress, a time to introduce a new food here and there and make some change. No, it’s not always successful. The banana sweet potato combo just didn’t fly a few years back. Another year I was told I ruined the entire meal altogether. In hindsight, there may have been too many foreign foods that time around and I interfered with too many “traditions.”

rutabaga peel

Regardless, I continue on this tireless crusade anyway, reminding myself that these family dinners are only an occasional happening these days. And introducing new foods can actually be quite simple.

rutabaga cut

I’ve served this extraordinarily easy rutabaga and potato mash at several holiday dinners now and, though I hate to play the “gotcha” game, almost no one notices the rutabaga unless I tell them. They just think they’re eating really good potatoes.
The rutabaga, peeled, roughly chopped, boiled and mashed at the same ratio to potato, adds a depth and earthiness that most mashed potatoes alone lack. People love them. It’s usually at that point that I tell them the reason why they love them is the rutabaga. Surprise! You like this fairly unpopular root vegetable and you didn’t even know.
rutabaga mash

If health factors are a motivator to start incorporating rutabaga into your mashed potatoes, or any of your cooking, you’ll be happy to know that they’re full of antioxidants, fiber, zinc and more.

Rutabaga Potato Mash

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4-6, as a side


  • 1 lb rutabaga
  • 1 lb potatoes
  • 2 tablespoons butter
  • kosher salt and fresh pepper
  • chopped parsley or chives for garnishing


  1. Heat a large pot of water over high heat and bring to a boil. While waiting, peel the rutabaga and potato.
  2. Chop both vegetables into one inch pieces, keeping separate.
  3. When the water is boiling, add the rutabaga to the pot. Cook for 15 minutes then add the potato and cook another 10 minutes or until tender.
  4. Drain. Let sit for a couple of minutes then mash with the butter, salt and pepper. Serve warm.

(Leftover!) Turkey Curry

The Domestic Diva’s Curry goes together just like her soups, based on your personal preferences and tastes. Please use this recipe as a guide and add or subtract vegetables and spices as you see fit. The Domestic Diva’s Turkey Curry

  • 2-5 large cloves garlic, minced
  • 1/2-2 inched of ginger, minced
  • 2-3 large onions, cut into medium pieces
  • 1-2 peppers, cut into medium pieces. Diva prefers colored peppers
  • 1/4-1 hot pepper, think jalepeno or thai chili, diced finely
  • 1-2 potatoes and/or sweet potatoes, cut into medium pieces
  • 1/2-1 head of fennel and/or celeriac, cut into medium pieces
  • 1/2- 1 rutabaga or turnip, cut into medium pieces
  • 3  carrots, cut into medium pieces
  • Whatever other firm vegetables you have on hand.
  • 1-2 cans of coconut milk
  • 1-2 large cans of diced tomatoes
  • Meat, raw or cooked (optional)
  • Spices: cumin, coriander, curry, turmeric, cardamom, cinnamon, nutmeg, star anise, chili or chipotle powder, salt and pepper

Preparation Place onions and garlic in the stock pot with oil and cook until fragrant.  Introduce raw meat if desired. Cooked meat will be added later.  Add vegetables one at a time, allowing them to cook and begin to let go of some of there “flavor”. Until all vegetables are in pot and seasoned with salt and pepper.  Add one can of coconut milk and one can of tomatoes.   Add cooked meat if desired. If you are adding fish wait until later.  If you desire more liquid you can add more coconut milk and tomatoes, or water/stock, and if you have white wine on hand some of that.  Taste.  Begin to add the desired seasonings one at a time.  Taste after each addition.  Continue to add spices until your desired flavor has developed. Allow to cook on low, until all vegetables are soft. If using fish add it when the vegetables are done cooking and cook until the fish is done.   Serve over rice. Super easy, freezable, and a great way to use left over Turkey from the holidays!

Roasted Root Vegetables

Roasted Root Vegetables

Vegetables to roast (choose any combination of the following):

  • potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • sweet potatoes, scrubbed, cut into 1-inch pieces
  • celery root (celeriac), peeled, cut into 1-inch pieces
  • beets, peeled, cut into 1-inch pieces
  • rutabagas, peeled, cut into 1-inch pieces
  • carrots, peeled, cut into 1-inch pieces
  • parsnips, peeled, cut into 1-inch pieces
  • onions, cut into 1-inch pieces
  • fennel bulbs, cored, cut into half-inch pieces


  • 1/4 cup olive oil
  • 10 garlic cloves, peeled
  • salt and pepper


  • herbs, like thyme, marjoram, or rosemary
  • vinegar, like balsamic


Preheat to 400°F. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between heavy baking sheets, if necessary. Roast 30 minutes, stirring occasionally. Add garlic cloves to baking sheet(s).  Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)  Transfer roasted vegetables to large bowl and then serve.