From Edible Brooklyn, Winter 2008
Modified by Sarah Woutat
2-3 pounds rutabagas (about 2 medium), peeled and cut into 2” chunks
½ stick unsalted butter
½ tbsp. chopped garlic
1/8 tsp. cayenne pepper
salt and fresh ground black pepper
Bring a large pot of salted water to a boil. Add the rutabagas and boil until they can be easily mashed with a spoon, about 25 minutes. Drain and return to the pot.
In a small saucepan, melt the butter. Add the garlic and cayenne and cook until the garlic is softened but not browned, about 2 minutes.
Add the seasoned butter to the rutabagas and mash until smooth. Season with salt and pepper to taste. Serve hot.