GETTING READY
1) Wash rutabaga and pare them.
2) Cut into 1-inch cubes to make atleast 4 cups cubes.

MAKING
3) In a medium saucepan, boil 1 inch water with 1 teaspoon salt, simmer rutabaga, covered, about 30 minutes, or until it is very tender.
4) Drain the rutabaga.
5) Meanwhile, pare potatoes.
6) Cut into 1-inch cubes —you should have 4 cups cubes.
7) In 1 inch boiling water with 1-1/4 teaspoons salt in large saucepan, simmer potato, covered, 20 minutes, or until tender.
8) Drain the potatoes.
9) In the large saucepan, combine rutabaga with potato.
10)Place over low heat several minutes, shaking pan occasionally to dry vegetables.
11) Remove from heat.
12) Add remaining teaspoon salt, the pepper, and melted butter to
vegetables.
13) With potato masher, or with portable electric mixer, mash the vegetables until mixture is smooth and well combined.
14) Place over low heat.
15) Gradually add cream, beating constantly with mixer or wire whisk.
16) Continue to beat until mixture is very fluffy and heated through.

SERVING
17) In a serving dish, pile up the mixture sprinkle with chopped parsley.