Mashed rutabaga and carrots are a simple yet surprisingly flavorful side dish. The earthy rutabaga and naturally sweet carrots complement each other perfectly, creating a smooth, vibrant mash that’s as pretty as it is delicious. A little butter makes it creamy, and a dash of nutmeg ties the flavors together with just a hint of warmth.

This mash is a wonderful change of pace from traditional mashed potatoes. It’s quick to prepare, versatile enough to pair with almost any main dish, and makes a colorful addition to both weeknight dinners and holiday tables.

Why You’ll Love This Mashed Rutabaga and Carrots

Bright and colorful. Rutabaga and carrots create a naturally vibrant mash that looks beautiful on the table.

Simple ingredients. Just a few pantry staples bring out the best in the vegetables.

Quick and easy. Ready in about 30 minutes with minimal prep.

Flavorful and unique. A dash of nutmeg adds a warm, subtle twist to the mash.

Ingredient Notes

Rutabaga: Choose firm rutabagas with smooth skin; peeling is easiest with a paring knife or vegetable peeler. Dice them small for quicker cooking.
Carrots: Add sweetness and vibrant color to balance the earthiness of the rutabaga.
Butter: Adds richness and helps smooth out the mash—use salted or unsalted as you prefer.
Nutmeg: A little goes a long way; freshly grated nutmeg adds warmth and depth.
Salt and Pepper: Season to taste once mashed; you may not need much if the vegetables were salted during cooking.

How to Make Mashed Rutabaga and Carrots

Peel and dice the rutabaga and carrots so they’re ready for cooking.
Simmer the vegetables in salted water until they’re nice and tender.
Drain them well, then mash with butter until smooth or leave a little texture if you prefer.
Season with nutmeg, salt, and pepper to bring out their natural sweetness, then serve warm.

Recipe Variations

Add more spice. Try a pinch of cinnamon or allspice along with the nutmeg.
Make it creamier. Stir in a splash of cream or a dollop of sour cream.
Go herby. Add chopped fresh parsley, thyme, or chives before serving.
Boost the flavor. Roast the vegetables instead of boiling for a deeper, caramelized taste.
Turn it cheesy. Stir in a little grated Parmesan or Gruyère for richness.
Use sweet potatoes. Swap in some diced sweet potato for a sweeter, smoother mash.

Serving Suggestions

Serve alongside roasted meats, poultry, or fish as a colorful side dish.
Pair with hearty stews, braised dishes, or holiday mains like turkey or ham.
Enjoy leftovers as a warm veggie spread on toast or tucked into wraps.
Mix into mashed potatoes for a flavorful two-vegetable mash.
Make ahead and reheat before serving for stress-free holiday prep.

How to Store Mashed Rutabaga and Carrots

Refrigerate. Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze? Yes—freeze in a tightly sealed container for up to 2 months. The texture may be slightly softer after thawing.

To reheat. Warm gently in a saucepan over low heat or in the microwave, adding a splash of milk or butter if needed.