Smoky Whipped Rutabaga

• 2 pounds Rutabaga, Peeled And Cut Into 1/2 Inch Cubes
• 1/2 cups Whole Milk
• 1 pinch Salt
• 1 pinch Pepper
• 1 ounce, weight Light Cream Cheese, At Room Temperature
• 1 teaspoon Spanish Smoked Paprika
• Extra Virgin Olive Oil, For Drizzling (optional)

1. Place the rutabaga in a large pot filled with heavily salted water. Bring to a boil and cook until tender, about 20-30 minutes.
2. Drain and return to the pot. Add the milk, salt, and pepper. Turn the heat on medium-low and cook until the milk is just warmed through. Turn off the heat.
3. Drop the cream cheese into the rutabaga and whip it either with a whisk or in a stand mixer until the mixture becomes a whipped mashed potato consistency. Add the paprika and mix thoroughly. Taste for seasoning and add more salt and pepper if necessary. Transfer to a serving dish and drizzle with a little olive oil.

milk, salt, pepper, cream cheese, spanish smoked paprika, extra virgin

Taken from tastykitchen.com/recipes/sidedishes/smoky-whipped-rutabaga/ (may not work)