Ingredients

• 1 large rutabaga, peeled and cut into 1-inch chunks
• Kosher salt
• 3 Yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 cup heavy cream
• 1/2 stick cold butter

Instructions

1. Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
2. Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
3. Heat the cream in a small saucepan over medium heat.
4. Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.