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Smashed Potato, Parsnips and Rutabaga

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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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