Infused with garden fresh herbs then drizzled with garlic and oil, these beauties will stand up and be noticed with the best of them.
The potatoes are Yukon Gold, their yellowish golden flesh hold a secret…and that secret is that they are one of the few, if not the only variety of potato that can hold it’s own in a variety of cooking methods. These lovelies are a perfect choice for mashed potatoes, with their creamy texture and buttery flavor. 
They are an edible tuber, meaning a root vegetable variety, and contain anthoxidant giving them their buttery yellow color. They boast a good dose of antioxidant properties, lending them to be a healthy choice as well.
A rutabaga or swede is another root vegetable that is a cross between a cabbage and a turnip. Like many of their relatives they are not the most attractive vegetable, but are a great enhancement to most any dish.
Cheesy Mixed and Mashed Potatoes with Rutabaga
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
Description
These cheesy mashed potatoes with rutabaga are infused with fresh herbs and garlic, offering a creamy and flavorful twist on a classic side dish.
Ingredients
- 3 lbs (1.360 kg) Yukon Gold potatoes, peeled and halved
- 1 rutabaga, peeled and shredded
- 2 large sprigs thyme, leaves retained
- 1 large sprig spicy oregano, leaves retained
- 2 sprigs rosemary, leaves retained
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by peeling your potatoes and halving them, then peel the rutabaga and shred with a course grater.
- Prepare 2 separate bouquet garni with the fresh herbs, placing a larger portion into the one planned for the potatoes. Place potatoes along with bouquet garni of herbs in a large pot of water to boil. Do the same in a smaller pot for the rutabaga. Boiling until tender but still intact, about 20 minutes.
- Strain both the potatoes and rutabaga, allowing to cool to touch. Remove bouquet garni and save for another application (can be frozen for added flavor in soups, stocks or stews.)
- Once cooled a bit, chop or process rutabaga until minced. Then take potato halves and grate with a course grater. Place both in a large mixing bowl along with shredded cheese and mash until incorporated and smoothed.
- Place butter in warmed half and half adding pepper and whisk for a bit. Slowly adding butter mixture to potato mix and blend with a hand mixer until creamy.
- Place mixture into a pastry bag and pipe onto a parchment lined baking sheet. Each mound should be about 3-4 inches wide. Note: you can do any size you wish but mind the baking time.
- Now we will want to sauté our garlic in the oil, until just fragrant, 30-60 seconds, but do not allow brown.
- Drizzle garlic oil over each mashed mound, then bake in a pre-heated oven at 425 degrees F (218.3 C), for 8-10 minutes or until lightly golden and garlic begins to char a bit.
- Sprinkle with Fleur De Sel and serve
Notes
- For a smoother texture, you can use a potato ricer instead of a masher.
- If you prefer a stronger cheese flavor, try using a sharp cheddar.
- These potatoes can be made ahead and reheated in the oven at 350°F until warmed through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 20
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Frequently Asked Questions
Why does this recipe use Yukon Gold potatoes instead of russets?
Yukon Golds have a naturally creamy texture and buttery flavor that holds up across cooking methods, making them ideal for mashing. Their anthoxanthin pigments give them that golden color, and they mash to a smoother result than the starchier russet.
What is rutabaga and does it make these taste like turnips?
Rutabaga (also called swede) is a cross between cabbage and turnip, so it has a mild, slightly sweet earthiness rather than a sharp turnip bite. Here it is shredded, boiled separately, then minced and folded into the potato mash, where it blends in as a subtle background flavor rather than dominating.
What does the bouquet garni of herbs do, and can I save it?
The herb bundle — thyme, spicy oregano, and rosemary — infuses the cooking water with flavor as the potatoes and rutabaga boil. The recipe notes you can freeze the spent bouquet garni to add flavor to soups, stocks, or stews later.
Can these be made ahead of time?
Yes — the recipe notes say you can make them ahead and reheat in the oven at 350°F until warmed through. The piped mounds hold their shape well, making them a practical option for entertaining.
Why are the mashed mounds piped and baked at 425°F rather than served straight from the pot?
Piping them through a pastry bag creates individual 3–4 inch mounds with defined edges, and baking at 425°F for 8–10 minutes gives them a lightly golden surface. A drizzle of sautéed garlic oil and a finish of Fleur De Sel elevate them beyond standard mashed potatoes for a dinner-party presentation.
These potatoes look heavenly. I really like the addition of the rutabagas as well as all the spices you used here, so I have saved the recipe. Well done Alisha-Buzz Buzz!
Thanks Tina :)
Sounds like a great ‘Trojan horse’ recipe for sneaking veg into kids (and reluctant husbands)!
Lol Ruby, yes indeed :)
This looks very delicious and tempting Alisha! Incredible recipe..well done!
Thank you sweetie :)
What a great idea, and it sounds delish!
Thank you :)