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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By Barkparkbarb
Clarkston, MI
on March 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a GREAT alternative to regular mashed potatoes. The carb hit is significantly lower than regular mashers, too. This is a keeper!
I wanted to convert the measurements to pounds to make it easier to follow this recipe. 1 cup of peeled, quartered red skin potatoes weighs 6 ounces. 8 cups would therefore weigh 24 ounces, or 1 1/2 pounds. 1 cup peeled and chopped parsnip weighs about 4 - 5 ounces, 4 cups would be 1 to 1 1/.4 pounds. 1 rutabaga, which come in a variety of sizes is hard to decipher, but I decided on an equal amount by weight as the amount of the parsnips, or 1 1/4 pounds. I used one large yellow onion, or by weight 5 to 6 ounces. I cut the salt by 2/3, and then salted to taste at the end. I used light cream cheese and I used salted butter as that is what I keep in the frig. Easier to buy the vegetables at the market by weight this way. Next time I need to make this, I need 1 1/2 lbs of redskins, about three good sized parsnips and one medium rutabaga.
By 68 Chevelle Girl
Brooksville, FL
on December 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to admit, I don't care for recipes that call for a lot of butter and cream cheese, but this is amazing! I had leftover rutabagas and parsnips from Thanksgiving and found this recipe while cooking a roast. It is a great side dish, though I will admit, I cut back on some of the butter and cream cheese and used some of the potato water to soften the mixture while mashing. Try this!
By SaraLPC
Minneapolis
on April 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 23 reviews