Place rutabaga cubes in a saucepan and cover with COLD water. Cover pan and over moderately high heat, bring to a full boil. As soon as it boils, immediately drain water off. (This helps remove the bitter taste.)
Cover rutabaga again with COLD water and over moderately high heat, covered, bring to a boil again and continue to boil until tender and soft, about 1 hour. It must be soft enough to mash like potatoes.
Drain well and add butter, salt and pepper. Mash with hand masher or electric mixer until broken down but not whipped. Rutabaga should have consistency of thick applesauce. Just before serving, stir in sugar. Serve immediately. Makes 4 to 6 servings. Enjoy!
Note: Rutabagas taste even better warmed up the second day, and particularly delicious when a bit of pork gravy is spooned over top!