• 2 to 3 pounds rutabagas
• 2 tsp. fine sea salt, divided
• 1/3 cup butter
• 1/2 tsp. freshly ground black pepper

1. Peel and cut rutabagas into chunks. Then place in large saucepan and cover with water. Add 1 tsp of salt.
2. Bring to a boil. Reduce heat and let simmer for 25-30 minutes, until tender. Drain and let dry in colander.
3. Return to pan. Mash rutabagas with butter, remaining salt, and pepper. Enjoy!

Recipe and photo from The Spruce Eats.