This is a great alternative to mashed potatoes. We used to have it with our Thanksgiving dinner.
3 pounds boiling potatoes, peeled and diced
1 1/2 pounds rutabagas, peeled and cut into 1/2-inch pieces
3/4 pound carrots, peeled and sliced thin
6T soft butter
1 cup whipping cream
Cook potatoes until tender, about 15 minutes. In another pan cook carrots and rutabagas until very tender (15-20 minutes or more).
Drain potatoes, let stand 5 minutes, then rice them, add butter and a bit of whipping cream. (You can get a ricer at kitchen stores. To me it is so much better than trying to mash potatoes by hand, and my mother would roll over in her grave if I used a mixer).
Drain carrots and rutabagas, let them cool, then put into food processor with cream and puree. Fold into potatoes and adjust cream and salt as desired.
May be made one day ahead and reheated.
Serves 10