Lunch: Smashed Potato, Parsnips and Rutabaga

Potatoes, smashed together with root vegetables parsnips and rutabegas, make a special side for a special occasion.

Ingredients

8 cups red potatoes, quartered
4 cups parsnips, chopped and peeled
1 rutabaga, peeled and chopped
1 onion, chopped
3 tablespoons salt, divided
1 (8 oz) package cream cheese, softened
1 stick butter
black pepper, ground

Instructions

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.

Add a review for Smashed Potato, Parsnips and Rutabaga