Cut the potatoes into eighths.

Cut the carrots into 1” lengths.

Cube the rutabaga into 1/2” cubes.

IN SEPARATE BATCHES…

Place the potatoes and vegetables into rapidly boiling salted water for 10-15 minutes or until tender.

Combine cream and butter.

Drain the root vegetables and rice through a vegetable mill or ricer and season with the butter and cream.

Season and serve.