Mashed Rutabaga

Ingredients

• 2.5 pounds rutabaga – peeled, cut into 1-inch chunks
• 8 cups water – cold
• 4 tablespoons unsalted butter – cut into pieces
• 0.5 cup heavy cream
• 1 teaspoon kosher salt
• 0.25 teaspoon white pepper – ground

Instructions

1. Peel the rutabaga and cut into 1-inch chunks.
2. Put the chunks into a large pot, add the water, and bring to a boil over high heat.
3. Reduce to a lively simmer and cook until very tender, 30–40 minutes; a knife tip should meet almost no resistance.
4. While it cooks, warm the heavy cream with the unsalted butter in a small saucepan over low heat until the butter melts, 3–4 minutes; keep warm.
5. Drain thoroughly, return the pot to low heat, and stir the vegetables for 1–2 minutes to steam off excess moisture.
6. Mash until smooth or to your preferred texture, then stir in the kosher salt and white pepper along with the warm cream–butter mixture.
7. Taste and adjust seasoning if needed, then serve hot.