Ingredients
∙ 2 cups red potatoes, diced
∙ 1 cup rutabaga, peeled and diced
∙ 1 cup parsnip, peeled and diced
∙ 1 small yellow onion, diced
∙ 1 1/2 tsp. salt
∙ 2 oz. cream cheese
∙ 2 tbls. Butter, divided
∙ 1/4 tsp. ground black pepper
Method
∙ Place diced potatoes, rutabaga and parsnips into a medium saucepan. Add salt, and cover veggies with water. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes.
∙ While the roots are boiling, brown onions in 1 tbls. butter on skillet.
∙ When roots are fork tender, drain and put veggies back into the pot.
∙ Add remaining butter, cream cheese, and sautéed onions to the pot. Mash all together with a potato
masher.
*If the mash is too thick, add a splash of milk, cream, or veggie broth to lighten the texture*
Recipe adapted from Genius Kitchen