From Camilla Salem
6 rutabagas, peeled and cubed
5 tablespoons salted butter, cut into smaller pieces
2 teaspoons salt
1/2 teaspoon black pepper
I mash the rutabagas by hand because I prefer some texture, but an immersion blender would work for a smoother mash.
- In a large pot, cover cubed rutabagas with enough water to submerge completely. Bring to a boil. Boil until tender when pierced with a fork, about 40-45 minutes.
- Once tender, strain rutabagas and put them into a large bowl for mashing.
- Add butter, salt, and pepper and mash together until you've reached your desired texture.