Easy Mashed Rutabaga

Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.

Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.