Smashed Potato, Parsnips and Rutabaga (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 10 |
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Ingredients:
f8 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 |
Directions:
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.
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