Peel rutabagas with vegetable peeler and cut into chunks. Place into 4-quart saucepan, add salt and about 2 inches of water to cover. Cover saucepan and bring to boil over high heat. Turn down heat to medium and cook 12-15 min until fork tender. Drain, reserving cooking liquid. Using potato masher, coarsely mash rutabagas in sauce pan, adding cooking liquid as needed for moisture.

Add olive oil and nutmeg. Season with salt and pepper. Transfer to serving bowl and garnish with a spring of herb of your choice.

Serves 6