Smashed Potato, Parsnips and Rutabaga

  • Level: Easy
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 10 to 12 servings
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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


  1. 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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