Ingredients
- 8 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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By SaraLPC
Minneapolis
on April 27, 2012
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I LOVE this recipe and have made it for several holidays as well as other regular dinners. It is a great alternative to mashed potatoes. I get rave reviews from everyone. The one thing I've changed is the amount of salt which I cut back on. I do like salt but the amount of salt that the recipe calls for makes it too salty.
By onehonestb
on November 02, 2011
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I still think about when I made this last year, they have became a thanksgiving stable!
By cdgradney_7648486
Austin, TX
on February 15, 2011
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I am not a fan of Paula Deen. Well I have made this one and only recipe. I just find her irritating. I have saved a chicken fried steak recipe for later and this one. OH MY GOD!!!!!
This was the best mashed potatoes I have ever had. I used what I had in my pantry. I added turnips to the recipe and used very small red potatoes. The recipe calls for so much more, but I was trying to make the dish healthier. I am on a low carb diet. My daughter eats nothing I cook or healthy. She asked for this dish again. I will no longer make traditional mashed potatoes. This will be served in my house along side all of my main dishes that call for potatoes. I couldn't believe how tasty these vegetables where together. Thank you Paula!
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