After a very stressful and hard week, all I wanted to eat was comfort food. And of course, the first food to come to mind was mashed potatoes! However, me being the overachiever that I am, I added some new flavors to the mashed potatoes to truly knock them out of this world! Alas, that is how my recipe for Rutabaga Carrot and Herb Mashed Potatoes with Sautéed Mushrooms was born! Be prepared to be absolutely amazed by all the incredible flavors! Mashed potatoes are delicious on their own; however, this version using rutabaga and carrots is low carb and full of flavor to make this absolutely extraordinary!
This dish uses non-dairy butter, in which I normally use Earth Balance (they have both vegan and soy-free). The soy-free ones are also vegan, dairy-free, and gluten-free! The recipe also uses non-dairy milk, I normally use Califia Farms Oat milk; however, I’m sure any other milk would work with it! I like Califia Farms Oat Milk because it is vegan, nut-free, soy-free, and gluten-free!
This new twist on mashed potatoes is sure to wow your family or any house guest you might be having over! For those of you who celebrate Thanksgiving, this could be a perfect unique dish you can bring to the table! If you’re looking for some more recipes to try out during the holiday season, look no further than our site! Check out our recipe page. Specifically, I would recommend checking out Grandma Lynn’s Festive Cinnamon Rolls. I find these to be a perfect holiday side to go along with your Rutabaga Carrot and Herb Mashed Potatoes with Sautéed Mushrooms!
I really hope you like these Rutabaga Carrot and Herb Mashed Potatoes with Sautéed Mushrooms! They were a blast to make and even more of a blast to eat! I will definitely be making them multiple times again for the holiday season!