Smashed Potatoes, Parsnips and Rutabagas |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Special Thanks to Paula Deen who provided this recipe to all her fans who came to her show at the Chicago Theater in November. Thanks for a great dinner!!! Ingredients:
8 cups chopped red potatoes |
4 cups chopped parsnips |
1 rutabaga, peeled and chopped |
1 onion, chopped |
2 teaspoons salt, divided |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter |
Directions:
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, 10-12 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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