Smashed Potato, Parsnips and Rutabaga

Total Time:
37 min
Prep:
25 min
Cook:
12 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • f8 cups quartered red potatoes
  • 4 cups chopped and peeled parsnip
  • 1 rutabaga, peeled and chopped
  • 1 onion, chopped
  • 3 tablespoons salt, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 stick butter
  • Freshly ground black pepper
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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes