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1
Peel the rutabaga, carrots, and potatoes, chop them into large, similar-sized pieces, and bring them to a boil in lightly salted water.
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2
Decrease the heat as they reach a boil and let them simmer enthusiastically for about 25 minutes, until all are tender.
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3
One may be ready slightly before the others but it really doesnt matter here.
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4
Drain, then crush with a potato masher.
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5
Introduce the butter and beat with a wooden spoon until fluffy.
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6
If you use an electric mixer, then go easy, taking care not to overmix and turn the mash gluey.
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7
Season with black pepper and a brief grating of nutmeg.
