Boil rutabagas over medium high heat in a large pot with enough salted water to cover rutabagas by 2-inches. Boil for 10 minutes.
Add potatoes and cook until rutabagas and potatoes are fork tender (approximately 15-20 minutes). Drain, and return rutabagas and potatoes to pot and let dry over medium heat approximately 1 minute.
Mash rutabagas and potatoes with ricer or whip with hand mixer on low speed. Stir in heavy cream, cheese, butter, chives and season with salt and pepper.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-norwegian-meatballs-2007-chateau-musar-horchar/