Provider Farm

From our fields, for your family

Mashed Potatoes, Rutabega and Parsnips

This recipe for mashed veggies is so much more interesting and tasty than ordinary mashed potatoes. Try it at your next holiday cookout!
  • 1 medium sized rutabega, peeled
  • 2 large parsnips, peeled
  • 4 medium sized red potatoes or your favorite mashing potato, no need to peel
  • 4 tbs of unsalted butter 
  • 4 cloves of garlic, minced
  • 2 tsp salt
  • fresh ground black pepper
  • 1/4 to 1/2 cup of milk

Cut the rutabega and the parsnips into 1 inch size pieces. The potatoes cook faster so they should be larger, up to 2 inches. Place all root veggies in a large pot. Cover with cold water that has had a teaspoon of salt added and bring to a boil. Turn the heat down to a simmer, cover and cook for 10 minutes or until done. Test for doneness by piercing with a fork or knife to see if it slides in easily. Meanwhile while the veggies are cooking, place butter in a sauce pan and heat over low until melted. Place garlic in and saute, still over low heat for a minute or two. Turn off the heat and set aside. When done, drain the water from the vegetables. Mash with a potato masher until the veggies are broken up into smaller pieces. Add garlic infused butter, 1/2 teaspoon of salt, pepper, and milk starting with 1/4 cup. Mash a bit more until mixed and taste for seasoning and adjust to your taste.

Serves 6-8