2 pounds rutabagas
4 tablespoons butter
¼ cup milk
½ teaspoon salt
½ teaspoon black pepper
Dutch oven or stockpot with lid
Potato masher or blender
Peel and rinse rutabagas. Cut rutabagas into in large uniform chunks. Place in a Dutch oven and fill with cold water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, and then return them to the pan. Add butter, milk, salt, and pepper. Mash with a potato masher or blend with a blender to desired smoothness.
This is my husband, Dan’s grandmother, Berenice (Maguire) Posanka recipe.