2 tbsp butter
1/4 cup cream
1/3 cup grated fresh parmesan
Peel and chop rutabaga into chunks and toss into a pot of boiling water.
Cook for about 20 minutes, until easily pierced with a fork.
Drain, return to pot, and add butter, stirring to coat and melt.
Mash with a fork or potato masher.
Mix in cream and parmesan, and salt and pepper to taste.