- 1 large rutabaga, waxy skin removed and cut into 1-inch chunks
- Kosher salt
- 4 large Yukon gold potatoes, cut into 1-inch chunks
- 3/4 cup heavy cream
- 1 stick cold butter, cut into 5 to 6 pats
Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
In a small saucepot, bring the cream to a boil and turn off.
Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.