In a pot, put rutabagas and add water to cover.

Bring to a boil and cook until the rutabagas are soft.

Drain water out of the pot and return rutabagas to the pot.

In a small skillet, add butter and shallots.

Over low heat, caramelize the shallots in the butter until they are golden brown.

Add shallots, salt, and cream to the pot.

Use an electric hand mixer to blend ingredients into a mash.

Serve hot with scallions as the garnish on top.