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Instant Pot® Rutabaga Mash

Rated as 5 out of 5 Stars

"This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef."
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40 m servings 128
Original recipe yields 4 servings


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  1. Pour water into a multi-functional pressure cooker (such as Instant Pot(R)) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
  3. Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.


  • Cook's Note:
  • The older the rutabaga, the longer it can take to cook, so you may need to add a couple extra minutes of cook time.

Nutrition Facts

Per Serving: 128 calories; 5.1 19.3 3.2 13 510 Full nutrition

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I've made rutabaga all my adult life and I love it. Didn't use the garlic salt. It doesn't need it IMO.