Cut the rutabaga in large chunks and immerse them in a large pan of cold water with 1 teaspoon of salt. Bring to the boil and simmer until tender. This takes about 20 minutes, and you should test for doneness by prodding them with a fork. Do not overcook as the rutabaga gets soggy. Drain thoroughly. Mash with a potato masher or in a food processor. Return the mixture to the pan set on a low heat and stir for 2–3 minutes so that any excess moisture evaporates. Cut the butter in pieces and stir it in. Season well with pepper and more salt if it is needed. Add a hint of nutmeg if you like it.
1 2–3 pound rutabaga, peeled salt to taste 3–4 tablespoons butter white pepper and nutmeg to taste