Tip: The waxy outer skin of the rutabaga is much easier to remove after a quick 2-3 minute zap in the microwave.
1 Gilfeather rutabaga, outer skin removed and cut into 1-inch chunks
10-12 Russian Banana fingerling potatoes, cut into 1-inch chunks
¾ cup heavy cream
8 tablespoons cold butter, cut into 5-6 pats
Farm & Larder Tomme cheese (optional)
Freshly-chopped Italian parsley, for garnish
1. Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and cook for 45 minutes.
2. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes. Strain rutabagas and potatoes from the water and pass through a food mill into a large bowl.
3. In a small sauce pot, bring the cream to a boil and turn off. Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and season with salt if needed. Finish with a grating of Tomme cheese and freshly-chopped parsley, if desired.