1 1/2 pounds rutabaga
2 tablespoons olive oil
1/4 cup milk
1 cup mild Cheddar cheese, coarsely grated
5 tablespoons unsalted butter, divided
Sea salt
1 teaspoon black peppercorns
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Peel and dice the rutabaga. Cover the pieces in cool water in a saucepan, bring to a simmer and cook until the rutabaga is tender. Drain and puree the rutabaga with the olive oil and milk.
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Reheat the rutabaga in a clean pan and stir in the cheese and 1 tablespoon butter. Season with salt, to taste. Transfer the mash to serving dish, and keep warm in a 300 degree oven, or refrigerate and reheat later..
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Melt the remaining butter with black peppercorns that have been coarsely crush in a mortar and pestle or with a rolling pin. Pour the butter over the rutabaga and serve immediately.
Adapted from a recipe in A Passion for Cheese by Paul Gaylor.
