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.

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