2-3 medium rutabagas (about 2 pounds, unpeeled)
1/4-cup butter, softened
1-tablespoon sea salt (for cooking)
1 1/2 teaspoons smoked paprika
*1-2 teaspoons (depending on your tolerance for “heat) canned chipotle chile peppers with adobo sauce, minced, optional
Peel rutabagas by slicing off about 1/4 inch of the outer thick husk and cut into 2 inch pieces. Place in a large saucepan and cover with water. Add salt. Bring to a boil over high heat. Reduce heat to a simmer and cook until vegetables are easily pierced with a fork, about 20 minutes. Remove from heat and drain.
Process rutabagas in a food processor, blender, or with a stick blender. (You could also use a potato masher but they will not be as smooth.) Add butter and process to combine. Add smoked paprika and chipotle pepper, if using. Process to combine thoroughly and serve while hot.
Note: Because they don’t contain starch like potatoes, the rutabagas will not get glue-y when you process them. They will also reheat nicely, in the unlikely event you have any left over!