Creamy Southern Rutabaga Smash

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. Everything on the menu at Motor Supply Co. Bistro is either provided from local farms or house-made, such as stocks and sauces, desserts and house-butchered and smoked meats.  This Creamy Southern Rutabaga Smash is perfect served alongside Rosemary-Thyme Roasted Leg of Lamb, Smoky Brussels Sprout Bacon Hash and Cranberry Lamb Jus.


Creamy Southern Rutabaga Smash


  • 4 rutabagas
  • 1 cup heavy cream
  • ¼ pound butter
  • Salt/pepper to taste


Rinse the rutabagas under cold water. Leaving the skin on, cut each rutabaga into 1/8 pieces.  Place the pieces in a medium sauce pot, cover with water, and cook for about 30 to 45 min until tender all the way through, but not falling apart. Strain, place on a cooking sheet, and place in a 250-degree oven for about 8 minutes. Put in a bowl with butter, and with a potato masher, gently break up until it starts to resemble dry mashed potatoes. Add heavy cream and season with salt and pepper to your liking. Serves 6-8.

Recipe by Executive Chef Wesley Fulmer, Motor Supply Bistro Co., Columbia, SC

Photography by Forrest Clonts