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3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
Freshly ground black pepper
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