Mashed Roots

Yukon gold potatoes, parsnips, and rutabagas make a nice alternative to traditional mashed potatoes. Prepare this dish ahead, refrigerate, and add more milk, if necessary, when reheating.


12 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 190
Caloriesfromfat 28 %
Fat 5.9 g
Satfat 3.5 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 30.7 g
Fiber 5.7 g
Cholesterol 15 mg
Iron 1.4 mg
Sodium 524 mg
Calcium 108 mg


6 cups chopped peeled rutabaga (about 2 1/4 pounds)
6 cups coarsely chopped peeled Yukon gold potato (about 1 3/4 pounds)
1 1/2 cups coarsely chopped parsnip (about 1 1/2 pounds)
2 cups whole milk
4 1/2 tablespoons butter
2 1/4 teaspoons salt
1 1/2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper


Place first 3 ingredients in a Dutch oven. Cover with water to 2 inches above vegetables, and bring to a boil. Reduce heat, and simmer for 25 minutes or until rutabaga is very tender; drain. Return pan to heat. Add milk and butter to pan; cook for 1 minute or until thoroughly heated. Add rutabaga mixture to pan; mash with a potato masher to desired consistency. Stir in salt, mustard, and pepper.


Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2007
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