Instructions

1. Peel the rutabagas and then coarsely chop them into large chunks.
2. Place them in a pot of water, cover the pot and bring it to a rolling boil. Reduce the heat to medium low and allow the rutabagas to simmer until they are tender.
3. This takes about 30 minutes or longer depending on the size of rutabaga chunks.
4. Drain the rutabaga chunks and then mash them with a potato masher. Allow to slightly cool.
5. Add in the milk and butter. Beat with hand mixers until smooth and creamy.
6. In a food processor, pulse the chipotle chiles to a fine paste with the brown sugar. Beat into the rutabagas.
7. Season with salt and pepper to taste.