Instructions: Put rutabaga in a heavy pot with 1 1/2 cups water and salt. bring water to a boil, cover pot tightly, and cook rutabaga over medium-low heat until tender, about 30 minutes. drain in a colander. Puree rutabaga in a food processor or mash as smoothly as possible.

While the rutabaga is cooking, pot potatoes into a large saucepan of lightly salted boiling water and cook until tender, 20 to 25 minutes. Drain potatoes and let them dry for a few minutes. Mash potatoes or put them through a ricer or food mill.

In a large bowl, combine mashed potatoes with pureed rutabaga and mix well. Beat in butter, milk, pepper, and nutmeg. Season with additional salt to taste. If necessary, reheat preferably in a microwave. Serve hot, garnished with chopped parsley.

This recipe yields 6 to 8 servings.

Comments: In England, rutabagas or yellow turnips are called "swedes," supposedly after their country of origin, which probably was, in fact, Russia. Botanists believe the rutabaga is a spontaneous hybrid between the cabbage and the turnip. Combining this highly flavored root with potatoes produces a smooth, mellow mixture thats just perfect for midwinter feasting.

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