Mashed rutabagas have been a Thanksgiving staple in my family since a child. Cooked in a similar way as mashed potatoes, rutabagas are a great side dish to the Thanksgiving meal, especially if you want to change things up a bit. Rutabagas are slightly sweet, pack a lot of flavor and are an excellent source of vitamins A and C.
2 medium sized rutabagas, peeled and chopped
3 tablespoons butter
1/2 cup heavy cream
1/4 cup sugar
salt, to taste
Place the rutabagas in a large pot and cover with cold water. Bring to a boil, reduce to a simmer and cook until tender. Drain the water from the rutabagas, reserving 1 cup. In a mixing bowl, add the rutabagas, reserved cooking liquid, cream, sugar and butter. Mash with a potato masher or use an electric mixer to combine all of the ingredients. Season with salt, to taste.