My husband's family has a rutabaga tradition at the holidays. It has two parts: the first is that they always have rutabaga and the second is that they always complain about it. While the purists in the family insist that it must be served straight up, others have been happy to experiment over the years. This is one preparation that is actually quite delicious, even if you're not really into rutabaga.
1 1/2 - 2 lbs potatoes, rutabaga, or combination
½ tsp salt, plus more to taste
1 head roasted garlic, each clove removed from skin
1-3 Tbsp butter
¼ - ½ cup milk
Bring a large pot of water to a boil. Add the potatoes and/or rutabaga and ½ tsp of salt. Cook until tender, about 20 minutes.
Drain the potatoes/rutabaga and put them back in the pot. Add the garlic and mash the mixture together well. Add milk and butter to achieve desired consistency.