Mashed Rutabagas
adapted from several recipes

- 1 and 1/2 to 2 pds. rutabagas
- salt and pepper
- 3 to 4 tbsp. butter
- 1/4 cup of cream
- 1 small shallot, chopped
- 1 clove garlic, crushed
- 2 slices of slab cut bacon(optional), chopped

Peel, chop in to like size pieces and rinse rutabagas. Boil in water for 15 to 20 minutes (similar to boiling potatoes for mashing). In a medium-size saute pan over medium heat, cook bacon and add the chopped shallot and garlic (if leaving out bacon, simply cook the shallot and garlic in a small amount of olive oil). Allow this mixture to cook and caramelize slightly (add a small amount of liquid such as water or broth if necessary).

When the rutabagas are cooked and drained, combine them with butter and cream in a mixing bowl and beat with a hand-held mixer until smooth. Fold in bacon, shallot and garlic mixture and salt and pepper to taste.

The above recipe can also be used for potatoes or turnips.