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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
