Winter Vegetable Puree

1 lb potatoes, peeled, cut into 2" chunks
1 lb each carrots and rutabaga, peeled, cut into 1" chunks
1 1/2 tsp salt, divided
1/4 c butter or margarine, cut up
1/2 c half and half cream, heated
1/2 tsp freshly ground pepper
1/4 tsp nutmeg
Combine vegetables in large saucepan with water to cover and 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender, 20-25 minutes. Drain. Transfer to mixer bowl; add butter and beat until smooth, or mash with potato masher. Stir in cream, remaining 1/2 tsp salt, and the pepper and nutmeg.
Makes 4 1/2 cups.

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