Heat up a two quart pan of water and add the cubed rutabaga.
Bring to boil. Cover and simmer for 20-25 minutes or until fork tender.
Drain the water and add cream cheese and butter. Mash until it is the consistency you like. Add chopped up chives over the top and serve.
Don't Skip Chives: I would not skip the chives as they add a ton of flavor that you won't want to miss. Cream Cheese: You can skip the cream cheese if you want to save calories and replace it with a bit of milk to make the mashed rutabaga creamy. Bitterness: If your rutabaga is tasting a little bitter, sprinkle a ½-1 tsp of sugar and mash again. The bitterness should disappear. Add in 1-2 carrots to the mix for extra veggies that are hidden and will give a little bit of sweetness.Meal Prep Options: One option is to peel and cut the rutabaga and place in a pot full of water in the morning and cook later in the day, just like you would if you are trying to remove the excess starch from potatoes. Another option is to fully make these and reheat when you are ready to serve. They reheat beautifully! If you are going for this option and serving guests, I would zap them in the microwave and then whip them with a bit of extra butter or milk with my hand mixer. Texture: Feel free to "mash" with a potato masher so that the recipe is a little chunky or pull out your hand mixer to make it smooth. Both work great here and it's all personal preference.