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Smashed Potato, Parsnips and Rutabaga Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
10-12 Servings
$ /Serving

Smashed Potato, Parsnips and Rutabaga Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
10-12 Servings
$ /Serving

Ingredients

  • 8 cups red potatoes, quartered
  • 4 cups parsnips, chopped and peeled
  • 1 rutabaga, peeled and chopped
  • 1 onion, chopped
  • 3 tablespoons salt, divided
  • 1 (8 oz) package cream cheese, softened
  • 1 stick butter
  • black pepper, ground

Preparation

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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