MASHED RUTABAGA TURNIPS
6-8 pounds rutabaga turnips, peeled and chopped into 2-3” pieces
2 tablespoons sugar
1 stick of butter
2-3 teaspoons salt
2 teaspoons black pepper
¼-⅓ cup heavy cream
Place the rutabaga in a large metal pot and cover with cold water. Add the sugar and stir to dissolve. Boil the turnips for 1 – 1 ½ hours until they are VERY tender when pierced with a fork.
Drain the turnips and place them back in the pot with the butter, 2 teaspoons of the salt, the pepper, and ¼ cup of the heavy cream. Blend with an electric mixer until very smooth. Add more salt to taste and more cream as needed to create a very soft consistency.
This is one of my MOST favorite Thanksgiving side dishes and brings back memories of childhood holidays as my grandmother always made them.