Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife.
Cut the peeled rutabaga into small slices about 1 inch thick, Repeat with the rest of the rutabaga.
Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.
Transfer the rutabaga to the bowl of a stand mixer using the paddle. Drop the cream cheese into the rutabaga and use the mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and mix thoroughly. Taste and add more salt and black pepper, if necessary. Serve immediately.
Ingredients
Directions
Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife.
Cut the peeled rutabaga into small slices about 1 inch thick, Repeat with the rest of the rutabaga.
Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.
Transfer the rutabaga to the bowl of a stand mixer using the paddle. Drop the cream cheese into the rutabaga and use the mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and mix thoroughly. Taste and add more salt and black pepper, if necessary. Serve immediately.
