Optional: TINY amount of nutmeg. Literally, barely a sprinkle.
Cut off the ends of the rutabagas and peel them with a large knife.
Chop the rutabagas (carefully, they can be tough) in half lengthwise, in half again lengthwise, then into large (2 inch) chunks. Err on the side of cutting the pieces too large rather than too small.
Place rutabaga chunks into a dutch oven or large saucepan, cover them with water, generously salt the water, and bring them to a boil. Boil uncovered for at least 40 minutes, until fork tender.
Drain the rutabagas really well into a colander, then return to the pot you boiled them in. Over low heat, begin to mash the rutabagas with a spoon or hand chopper, stirring constantly to avoid browning any of the rutabagas. Continue to mash and stir until most of the residual water evaporates and they dry out.
Pour the roughly-mashed rutabagas into the bowl of a stand mixer and begin mixing on low speed, knifing in small bits of butter as you mix. Do not overmix; you do not want to aim for perfectly smooth, otherwise they will separate and become watery.
When you've reached your desired consistency (mostly smooth with a few small lumps), add in the cream and mix on low speed briefly until just combined. Start with 1.5 tbsp cream and add more as needed to reach your desired taste and consistency. Remove from the mixer and stir in the salt and pepper (and optional tiny sprinkle of nutmeg) to taste.
Serve warm and enjoy your plate of magic!
Store any leftovers in an airtight container in the fridge for up to 5-7 days. Reheat in the microwave, and pat dry with a paper towel if they become too watery after reheating.
This is a true Shadrake Thanksgiving classic, originally known inaccurately as turnips due to some Canadians calling rutabagas "turnips," but we figured it out eventually and they're delicious no matter what you call them.
Chopping the rutabagas can be difficult, so please be careful. But once you get past that part, the rest of this recipe is smooth sailing!