This recipe comes from the cookbook Vegetarian Times Complete Cookbook (pg 379) and was actually quite good, though I made some modifications to the original recipe which resulted in 5 ingredients or less (not counting salt/pepper).

The original recipe ingredients are listed below with my modifications noted underneath them. For instructions I’ll summarize what I did and you can check out the actual recipe in the cookbook if you want (though it was WAY more complicated in my opinion).

Original Recipe

  • 1-1/2 lb baking potatoes, scrubbed
  • 1-1/2 lb rutabaga
  • 1/2 cup evaporated skim milk
  • cooking water
  • 2 tbsp butter or margarine
  • 1 tsp salt, or to taste (optional)
  • 1/4 tsp white pepper, or to taste
  • pinch ground nutmeg

My Modifications

  • 3 med-large yukon gold or other red potato, peeled and chopped
  • 2 med rutabaga, peeled and chopped
  • 1 tsp butter
  • 1/4 cup heavy whipping cream
  • salt & white pepper to taste


  1. boil chopped rutabaga in water for about 5-8 minutes then add the potatoes and continue to boil until tender (about 12-15 minutes more)
  2. drain the potatoes/rutabaga and return to pan for mashing
  3. add the heavy cream (to dull the “raw” flavor of the rutabaga) and mix well
  4. add butter, salt and pepper


To ensure the rutabaga is cooked to a similar consistency as the potatoes, they need to boil a little longer to soften as they are much denser than potatoes. You could use a lighter version of whipping cream I feel certain without much difference in flavor. My husband didn’t even realize there were rutabagas in the “yellow mashed potatoes”! I’ll definitely make this (modified) recipe again!