OK, got the "family" recipe. As others have pointed out, cutting the rutabaga is the painful part.
One rutabaga cut into very rough cubes, no need for symmetry. I think ours ranged from inch cubes to inch x half inch.
Fill pot with water just enough to cover. Add salt, pepper, olive oil, and onion flakes or slices. My mother in nothing if not precise in measurement (I get the feeling it’s hard to mess up)
Simmer until tender. Drain. Place rutabega back in pot on stove and cook a few more minutes. Loosely "mash" a some of in the pot. Really just knocked a few edge off the cubes but kept them in chunks. And it’s done.
Reading this I don’t know how I ever learned to cook. The woman does not measure and it’s still good and better than I can do.[:0]