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1 hr 10 min
15 min
55 min
6 to 8 servings



Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.

Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.

Heat the cream in a small saucepan over medium heat.

Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

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