Smashed Potato, Parsnips and Rutabaga

By pattie_d

Recipe courtesy Paula Deen

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

Preparation

Step 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.