Smashed Potato, Parsnips and Rutabaga
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 8 cups quartered red potatoes
- 4 cups chopped and peeled parsnips
- 1 peeled and chopped rutabaga
- 1 chopped onion
- 3 tablespoons divided salt
- 1 (8 oz) package softened cream cheese
- 1 stick butter
- 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.
