Fill a large saucepan with water and bring to a boil.
Carefully add the rutabaga and cook for 5 to 6 minutes.
1 rutabaga
Add the sweet potato and cook for another 10 to 15 minutes, until both vegetables are able to be pierced with a knife.
4 sweet potatoes
Drain the water from the saucepan, and add the butter (or ghee or olive oil).
2 tbsp. butter
Mash the potato and rutabaga with a potato masher or hand mixer.
Sprinkle with garlic powder, onion powder, and salt and pepper to taste.
1 tsp. garlic powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
Give everything a good stir, and serve with fresh parsley on top.
2 tbsp. fresh parsley, 1 tsp. paprika