Makes 4 servings
2 lbs rutabaga
salt and pepper
½ cup whole milk
1 oz cream cheese
1 tsp smoked paprika
Place the rutabaga in a pot of salted water. Bring to a boil and cook for about 25 minutes, until tender. Drain and return the rutabaga to the pot.
Add the milk to the pot and sprinkle with salt and pepper. Warm over medium-low until the milk is warm. Turn off the heat.
Add the cream cheese to the pot and whip the mixture with a hand blender of whisk until a mashed potato consistency is achieved, or until the desired consistency.
Add the paprika and mix thoroughly. Transfer to a dish and sprinkle with additional paprika.
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