Mashed Rutabagas

• 2 pounds peeled rutabagas, cut in large chunks
• Cold salted water
• 3 to 4 tablespoons butter
• Pinch nutmeg

1. Peel rutabagas, and cut them in large chunks.
2. Put them in a pan of cold salted water, cover, and bring to a boil.
3. Simmer until very tender, 30 to 40 minutes.
4. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them.
5. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous.
6. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

peeled rutabagas, water, butter, nutmeg

Taken from www.foodnetwork.com/recipes/mashed-rutabagas-recipe.html (may not work)