Ingredients

• 3 medium rutabagas, peeled and cut into 1-inch chunks (see notes)
• 4 tablespoons butter
• 3 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons salt
• 1/2 teaspoon freshly ground nutmeg
• Freshly ground black pepper

Instructions

1. Place the rutabagas in a large pot and cover them with cold water. Add some salt and bring to a boil. Cook for about 25 minutes, or until soft and tender when pierced with a sharp knife. Drain thoroughly and return to the pot.
2. While the rutabagas cook, melt the butter in a microwave safe dish and stir in the cream and vanilla extract. Set aside.
3. Using a potato masher, partially mash the rutabagas. Add the salt, nutmeg and pepper and mash again. Add the butter mixture, combine thoroughly and mash until the large lumps are eliminated. Transfer to a serving bowl and serve immediately, or place in a lightly greased 1-1/2 quart casserole dish, cover and keep in a warm oven. Can be made in advance and reheated.