Carrots and Rutabaga Mash

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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1 pound peeled and chopped carrots

1 pound peeled and chopped rutabaga

1/2 stick, 4 tablespoons, butter


Freshly ground black pepper

2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish


  1. Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.