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Brown Butter Garlic Mashed Rutabaga with Fresh Chives

Brown butter garlic mashed rutabaga is boiled until fork-tender, then mashed with warm cream, garlic, and golden brown butter. Fresh chives add a bright finish to this creamy, savory side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Steam-dry 2 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 lb rutabagas peeled and cut into 1-inch cubes
  • 2.5 tsp kosher salt divided
  • 6 tbsp unsalted butter cut into pieces
  • 3 cloves garlic minced
  • 0.33 cup heavy cream warmed
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives finely chopped

Method
 

  1. Put the rutabaga in a large pot and cover with cold water by 1 inch; add 2 teaspoons of the salt and bring to a boil over high heat.
  2. Reduce the heat to maintain a gentle boil and cook for 25 to 35 minutes, until the rutabaga is very tender when pierced with a fork.
  3. Drain the rutabaga well, return it to the hot pot, and let it sit uncovered for 2 minutes to steam off excess moisture.
  4. While the rutabaga cooks, melt the butter in a small skillet over medium heat and cook, swirling the pan, for 3 to 5 minutes, until the butter foams and the milk solids turn golden brown.
  5. Remove the skillet from the heat, stir in the garlic, then return it to low heat and cook for 30 to 60 seconds, until fragrant.
  6. Mash the rutabaga in the pot until mostly smooth, then stir in the brown butter and garlic, warmed cream, remaining 1/2 teaspoon salt, and black pepper.
  7. Stir in the chives and serve warm.

Notes

For the best texture, drain the rutabaga well and let it steam off excess moisture before mashing. Refrigerate leftovers for up to 4 days; freezer storage is not recommended because the texture may change. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based cream.