Smashed Potatoes, Parsnips, and Rutabagas

smashed potatoes, parnips, and rutabagas

Parsnips and rutabagas add a hefty dose of nutrition to smashed potatoes. 

Smashed Potatoes, Parsnips, and Rutabagas
Makes 10 to 12 servings
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  1. 8 cups chopped red potato
  2. 4 cups chopped parsnip
  3. 1 rutabaga, peeled and chopped
  4. 1 onion, chopped
  5. 2 teaspoons salt, divided
  6. 1 (8-ounce) package cream cheese, softened
  7. 1/2 cup butter
  1. In a large Dutch oven, combine potato, parsnip, rutabaga, onion, and 1 teaspoon salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low, and simmer, 10 to 12 minutes, or until tender. Drain well. Add remaining salt, cream cheese, and butter, stirring until potatoes are coarsely mashed and butter is melted.
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