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Smashed Potatoes, Rutabagas and Parsnips

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“Mashed root vegetables that will outshine your best mashed potatoes.”
READY IN:
22mins
SERVES:
2-4
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel potatoes, parsnips and rutabagas. Chop all into a large dice, keeping them similarly sized. Peel and dice the onion. Place potatoes, rutabaga and parsnip into a medium sauce pan, add salt, add water to fill just above the level of the vegetables in the pot. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, place vegetables back into the pot, add butter and cream cheese, then mash all together with a potato masher.

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