- 2 to 3 pounds rutabaga
- 2 teaspoons salt
- 1/3 cup butter
- 1/2 teaspoon freshly ground black pepper
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Serves 4 to 6.