1 rutabaga (about 2 pounds)
½ cup sour cream
½ teaspoon each salt and pepper
1 cup shredded Colby cheese (4 oz.)
Cut thin slice off bottom of rutabaga. Place on work surface, cut side down; cut through center. Place halves cut side down; slice each crosswise through center. Peel and cube.
In saucepan of boiling water; cook rutabaga, covered for 25 to 30 minutes or until tender. Drain and return to saucepan over low heat for about 30 seconds or until dry. Using potato masher, mash thoroughly; mix in sour cream, salt, and pepper. Stir in cheese just until slightly melted.
Serves 4 as a side dish.