Smoky Whipped Rutabaga

Place the rutabaga in a large pot filled with heavily salted water. Bring to a boil and cook until tender, about 20-30 minutes.

Drain and return to the pot. Add the milk, salt, and pepper. Turn the heat on medium-low and cook until the milk is just warmed through. Turn off the heat.

Drop the cream cheese into the rutabaga and whip it either with a whisk or in a stand mixer until the mixture becomes a whipped mashed potato consistency. Add the paprika and mix thoroughly. Taste for seasoning and add more salt and pepper if necessary. Transfer to a serving dish and drizzle with a little olive oil.