Recipe courtesy of Paula Deen
Total:
37 min
Active:
25 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer for 10 to 12 minutes or until tender. Drain well. Add remaining salt, cream cheese, butter, and a dash of pepper. Mash together.

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