Bring large pot of salted water to a boil and add chopped rutabagas. Boil for 30-45 minutes or until fork tender.
Drain and return to pot or large bowl. Mix with cream, butter, salt, pepper, and nutmeg, and mash with a fork or potato masher until it reaches the desired consistency. Taste and add brown sugar, if desired.
Serve with baked chicken or as a Thanksgiving side dish, plain or topped with gravy. Enjoy!
Rutabagas are very hard to cut through, so get a couple smaller vegetables rather than one large one to make it easier on yourself!