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Rutabaga Champ

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. This recipe incorporates potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comfortingly hearty spin on classic Irish champ.

Rutabaga Champ

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By: My Recipes
Posted in: Dinner, Dinners, Main Course
Serves 8 (serving size: 1/2 cup)
Prep Time
22 min.
Cook Time
18 min.


  • 2 pounds rutabaga, peeled and cut into 1/2-inch cubes
  • 1/2 pound baking potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups water
  • 3 3/4 teaspoons kosher salt
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon ground white pepper
  • 3 green onions, thinly sliced


How to Make It :

  1. Place rutabaga, potato, 6 cups water, 1 tablespoon salt, and bay leaves in a large saucepan over high heat. Bring to a boil; reduce heat, and simmer 18 minutes or until very tender. Drain; discard bay leaves.

  2. Return mixture to pan. Add remaining 3/4 teaspoon salt, butter, and pepper. Mash well with a potato masher; stir in onions.

Recipe Notes

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Credit: My Recipes



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