|Rutabagas||2 Pound, peeled and cut into 1-inch cubes|
|Boiling salted water||1 Cup (16 tbs)|
|Butter||6 Tablespoon (At Room Temperature)|
|Chicken/Beef consomme||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Ground mace||1⁄8 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
Cook the rutabagas in 1 inch of boiling salted water for 10 minutes or until very tender.
Drain and put through a ricer.
Return to the saucepan.
Over low heat, stir in the butter, beginning with 4 tablespoons.
Stir in the consomme and season with salt, pepper and mace.
Beat as you would mashed potatoes; if too dry, beat in the remaining butter.
Beat in the sherry.
Cook, beating constantly, for 2 or 3 more minutes.