Makes about 3 Cups
Combine the potatoes and rutabagas in a 2 1/2-quart, heavy-bottomed saucepan and add just enough cream to cover the vegetables.
Stir in the salt.
Cover and bring the mixture to a boil over high heat. Watch carefully because once it starts bubbling, it will boil over lightning fast!
Remove the lid and cut the heat down to low. Simmer, without stirring, until the mixture starts to separate and looks like it is curdling, about 1 1/2 hours or until the potato and rutabaga are tender.
The milk solids will sink to the bottom of the pan and form a thick coating down there; and the vegetables will start to caramelize. You want the cream to reduce down in volume and thicken so the finished puree has a silky texture.
Pull the pan from the heat and use a wooden spoon to scrape all the browned bits from the bottom of the pan into the mixture.
Spoon the vegetables into an upright blender and add just enough of the cooking cream to cover 75% of the vegetables.
Add in the Angry Orchard Cider. You should have just enough liquid to cover the vegetables completely, if not add additional cider to cover.
Blend to a smooth velvety puree, about 2 minutes.
Using a rubber spatula, press the puree through a fine mesh strainer for an even more velvety texture. Your puree will be about the consistency of a thick custard.
Serve alongside your Thanksgiving dinner in place of traditional mashed potatoes.