Rutabaga Puree

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste

Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.