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baked mashed rutabaga topped with melted cheese and green onions in a white ramekin
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5 from 4 votes

Mashed Rutabaga with Bacon and Cheddar Cheese

Mashed rutabaga, loaded with bacon, cheddar cheese and green onions is a healthy but delicious low-carb alternative to mashed potatoes.
Course Side Dish, Side dishes, Sides
Cuisine American
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4 people
Calories 109kcal
Author Lisa B.


  • 1 (2 lb.) rutabaga peeled, cut into 1-inch cubes
  • 4 slices cooked bacon chopped
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon garlic powder
  • ½ cup heavy cream
  • 2 sliced green onions plus more for garnish
  • 2 cups shredded sharp cheddar cheese divided
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Place rutabaga in a large microwavable bowl. Add 2-3 tablespoons of water to the bowl. Cover loosely with a lid or plastic wrap and microwave on high about 3 minutes. Stir the rutabaga, cover again, and microwave for 4 more minutes or until rutabaga is fork tender.
  • Mash rutabaga using a potato masher or ricer.
  • Add the bacon, butter, garlic powder, and heavy cream.
  • Add the green onions and 1 ½ cups of the cheese. Stir to combine. Season with salt and pepper.
  • Spoon the rutabaga mixture into (4) six-ounce ramekins. Top each with the remaining cheddar cheese. Bake for 20 minutes until the cheddar on top is melted and bubbly.
  • Garnish with additional green onions if desired


Make Ahead
Mashed Rutabaga can be made a couple days in advance. Simply follow the recipe instructions up until the point you are ready to bake. Then cover the unbaked casserole and place it in the refrigerator. Remove the cover just before baking and follow the instructions as written.
How to Store Leftover Mashed Rutabaga
Allow the baked mashed rutabaga to cool before placing it in the fridge. But do make sure any leftovers are stored away within two hours. Mashed rutabaga should be consumed within five days.
Mashed rutabagas can also be frozen for up to six months. Additional liquid may accumulate after the rutabaga thaws. Because of this, I recommend freezing it without the additional shredded cheese on the top. You’ll want to give the mash a good stir first to mix in the liquid. Then you can top with the cheese and bake.


Serving: 1serving | Calories: 109kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g