1. Bring a large saucepan of water to a boil over high heat. When the water boils, add rutabagas. Cook until tender, about 30 to 35 minutes. Drain.
2. After adding rutabagas to the boiling water, place potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat, cover loosely, and gently boil until tender, about 10 to 15 minutes. Drain.
3. Place rutabagas and potatoes in a large bowl. Add butter and mash until almost no lumps remain. Add evaporated milk to the saucepan that was used to cook potatoes, and heat over medium-high heat until hot. Gradually add enough evaporated milk to rutabaga-potato mixture to reach desired consistency, mashing after each addition. Stir in thyme, salt, and pepper. Garnish with thyme sprigs or chopped parsley, if desired, and serve immediately.
Source: Hannaford fresh Magazine, November - December 2011