From the St Petersburg Times, November 20, 2005. Serves six to eight.
3 lbs rutabagas, peeled and cut into 1-inch pieces
1 large carrot, peeled and cut into ¾ -inch disks
1 medium onion, chopped
2 small white potatoes, peeled and cut into 1-inch pieces
½ cup buttermilk
½ cup butter, cut into 8 pieces
2 cloves garlic, minced
1 ½ tsp salt
½ tsp freshly ground black pepper
Place rutabagas, carrot, onion, and potatoes in a large saucepan. Pour in enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high. Cover saucepan and cook 40-45 minutes, or until rutabagas are tender. Drain, return to saucepan. Add buttermilk, butter, garlic, salt and black pepper to saucepan over low heat. When butter is melted, mash by hand or whip mixture with an electric mixer for 2-3 minutes, or until relatively smooth. Adjust the seasoning. This dish reheats well, but if it is too thick, add a little water or buttermilk and mash again.