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
Notes
Make AheadMashed 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 RutabagaAllow 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.