Rotmos, or kålrabistappe, is one of those humble dishes that quietly steals the show on the Christmas table. It’s a creamy mash made from rutabaga, potatoes – and sometimes with a little carrot for extra sweetness – and it’s a much-loved side in both Norway and Sweden.
In Norway, kålrabistappe is a must alongside salty, rich Christmas meats like
Pinnekjøtt (steamed cured lamb ribs) and Ribbe (crispy roast pork belly). It brings a sweet, earthy balance to all that savoury, crackling goodness.
In Sweden, rotmos shows up with hearty winter dishes and on festive tables as part of the wider julbord tradition. Different name, same idea: sweet, earthy root veg mashed with butter and cream until it’s silky, comforting and impossible not to go back for seconds.
Same Roots, Different Traditions
The Finnish people, however, have taken a different approach. Instead of combining rutabaga, potatoes and carrots into one mash, they prefer to make three separate casseroles out of each one – jokingly called the “Holy Trinity of Finnish Christmas Casseroles.”
On The Nordic Dish, I dive into these in my article “The Holy Trinity of Finnish Christmas Casseroles”, where I introduce each dish and share links to the full recipes for:
- Lanttulaatikko – Finnish rutabaga casserole
- Imelletty perunalaatikko – sweet, malted potato casserole
- Porkkanalaatikko – creamy carrot casserole
If you’re curious how different Nordic countries treat the same humble root vegetables, that article is a great next stop.
A Classic Nordic Christmas Side
In my guide “Nordic Christmas Dinner Traditions: Must-Have Holiday Foods in Scandinavia”, I talk about how Christmas in the Nordics is really built around a few key mains and a generous spread of simple, honest sides. This rutabaga mash is one of those sides.
It’s perfect with:
- Pinnekjøtt – salty, aromatic “stick meat” of western Norway (link)
- Ribbe – slow-roasted pork belly with crackling (link)
And it also plays very nicely with other traditional Norwegian sides you’ll find here on The Nordic Dish, such as:
- Rødkål – sweet-and-sour red cabbage
- Surkål – white sauerkraut with a gentle caraway note
- Oven-baked Brussels sprouts / rosenkål
Put it all together and you’ve got a very authentic Nordic Christmas plate: a salty main, a comforting mash, something tangy, something crisp and roasted – and plenty of gravy to tie it all together.
What to Expect from this Recipe
This version of Rotmos / Kålrabistappe keeps things classic: rutabaga, potatoes and carrot cooked until tender, then mashed with butter and warm milk or cream. The rutabaga brings sweetness and a gentle brassica flavour, the potato adds fluffiness, and the carrot rounds everything out with colour and extra sweetness.
You can make it a bit richer with more cream, keep it lighter with milk, or mash it very smooth – almost like a purée – for a more restaurant-style side. However you choose to serve it, it’s a simple, honest dish that fits right into any Nordic-inspired holiday meal.
Scroll down for the full recipe, and feel free to mix and match with your favourite Nordic Christmas mains and sides.
God jul – and enjoy your Christmas Mash!
Norwegian Rutabaga Mash (Kålrabistappe)
Ingredients
Method
- Prep the vegetables. Peel the rutabaga (and carrot, if using) and cut into uniform cubes about 1 inch across. Do the same with the potato. Even pieces cook faster and mash more smoothly.
- Cook in salted water. Place all the cubes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the vegetables are very tender (about 20–30 minutes). You should be able to easily pierce them with a fork.
- Drain and dry. Carefully drain the cooked vegetables in a colander. Let them sit for a minute so any excess water evaporates – this helps the mash stay thick and not watery.
- Mash with butter. Return the drained veggies to the pot (off the heat). Add the butter and mash everything together using a potato masher or ricer. If you used a ricer, you’ll get an ultra-smooth result. Mix until the butter is fully absorbed.
- Cream and season. Gradually stir in the warm milk or cream, mixing until the mash reaches your desired consistency. Season generously with salt and white pepper. Add a pinch of nutmeg if you like for that classic Scandinavian touch. Taste and adjust salt/pepper as needed.
- Serve hot. Spoon the rotmos into a warmed serving bowl. (You can drizzle a little more melted butter over the top if you wish.) Serve it family-style with your main dish and other sides, letting guests help themselves.
Final Thoughts
Christmas Mash (Rotmos / Kålrabistappe) may be a humble side, but it’s one of those dishes that makes the whole holiday plate feel complete. Creamy rutabaga mash, salty roast meats like Ribbe or Pinnekjøtt, and a spoonful of something tangy such as rødkål or surkål – that’s pure Nordic Christmas comfort. If you make this recipe, I’d love to hear how it turned out in the comments below. And if you’re planning a full Scandinavian holiday feast, don’t forget to check out my Nordic Christmas Dinner Traditions article and the other classic sides linked in this post.