Large sauce pot
Step 1: Peel the rutabagas and cut them into chunks.
Step2: Put the chunks in a large pot of water. Bring the pot to a boil, then reduce the heat to medium-low.
Step 3: Simmer for 20 to 25 minutes.
Step 4: Drain the water and rutabaga chunks through a colander. Return the chunks to the pot.
Step 5: Sprinkle the salt and pepper. Then add the schmaltz and mash with a potato masher until it reaches your desired consistency. Serve immediately.
*Schmaltz is essentially the hardened fat that sits on top of chicken stock after it is cooked and refrigerated. It can be used to sauté vegetables or as a substitute for lard. To use schmaltz, carefully remove the fat cap from chicken stock and pat it dry with paper towels. If you don’t have schmaltz on hand but wish to avoid using butter, you can always opt for coconut oil.