1 lb. Rutabagas, peeled, cut into cubes
½ tsp. beef bouillon powder
1 Tbs. unsalted butter
2 Tbs. heavy or whipping cream
Salt and freshly ground black pepper
Cook the rutabagas in boiling salted water until tender. Drain.
Place the rutabagas in a medium saucepan over low heat.Mash them with the bouillon powder and butter until smooth. Beat in the cream and add salt and pepper to taste.Serves 4.
