Using a very sharp knife, cut a small slice off one side of rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.
1 pound rutabagas, peeled and chopped
1 teaspoon salt
6 cups water
1 1/2 pounds turnips, peeled and chopped
1/4 cup grated Parmesan cheese
6 tablespoons butter
1/2 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bourbon (optional)
How to Make It
Combine rutabagas, 1 tsp. salt, and 6 cups water in a large Dutch oven; bring to a boil, and cook 25 minutes. Add turnips, and cook 20 more minutes or until vegetables are tender; drain.
Combine vegetables, cheese, and next 4 ingredients in a large mixing bowl; mash with a potato masher (or beat at medium speed with an electric mixer) to desired consistency. Stir in bourbon, if desired.