Ingredients
3lbsrutabagapeeled and cubed
2carrotpeeled and chunked
¼ cupbuttermelted
⅓ cupheavy creamwarmed
saltto taste
pepperto taste
Potato masher or hand mixer
Preparation
Combine rutabaga and carrot in a pot of cold salted water.
Bring to a boil, then reduce heat to a simmer and cook uncovered until fork tender for about 15 minutes.
Drain well and mash rutabaga with a potato masher or hand mixer until smooth. Add the melted butter.
Stir in warmed heavy cream a little bit at a time to reach the desired consistency.
Season with salt and pepper to taste.
