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!
Rutabaga Carrot and Herb Mashed Potatoes with Sautéed Mushrooms
The Rutabaga Carrot and Herb Mashed Potatoes are the NEW mashed potatoes. Rutabagas have one-third of the net carbs and calories than potatoes and also more nutrients. Rutabagas are naturally sweet and creamy and carrots are the perfect accompaniment flavor to the rutabagas. Add infused rosemary and thyme herbs for a richer taste and top...
- Prep Time: 20m
- Cook Time: 50m
- Total Time: 1h 10m
- Serves: 6
- Category: Dairy Free, Egg Free, Nut Free, Sides, Vegan
Ingredients
Sautéed Mushrooms:
- 3 tbsp. olive oil
- 2 large Portobello mushrooms
Rutabaga Carrot Mixture
- 1 1/2 lb rutabaga, peeled and cut into 1-inch pieces
- 3 medium carrots
- 1/2 c non-dairy milk
- 2 tbsp. non-dairy margarine
- 2 rosemary sprigs
- 2 thyme sprigs
- 1/2 tsp. black pepper
Instructions
Rutabaga Carrot Mashed Potatoes
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- While the veggie mixture is cooking, in a small saucepan, combine the non-dairy milk, non-dairy margarine, rosemary and thyme sprigs and the black pepper. Bring to a simmer over medium-high heat. Lower heat and simmer for 7-8 minutes. Strain the cream through a fine-mesh sieve and keep warm.
- Next, slice the mushrooms into thin pieces. Heat the olive oil in a large skillet over medium-high heat and add the sliced mushrooms. Reduce heat to medium and sauté the mushrooms until they become brown around the edges, about 4-5 minutes. Set aside.
- Peel the rutabagas and carrots and chop them into 1-inch pieces. Bring a medium pot of water to boil and add the chopped vegetables. Boil until they are tender, around 25-30 minutes.
- Once rutabaga and carrots are soft, add them to a strainer and drain well. Place them in a blender or food processor and blend in batches until they are fully combined and smooth in texture. Or simply add the vegetables back into the saucepan and use an immersion blender to creamy the rutabaga and carrots mixture until smooth. The mixture should turn light orange in color. Gradually pour in the infused herb cream, stirring constantly until the potatoes are smooth and creamy. Add salt to taste. Place the rutabaga and carrot mixture in a serving dish and top with sauteed mushrooms. Serve warm.
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