Reviewed: Jan. 1, 2008

Was looking for a different mashed potato recipe to serve with our annual New Years Eve Lamb roast and found this one. It was perfect. The only changes I made was to cut back on the butter and instead added a little of the leftover broth to the mashed vegetables. I also sauteed the onion in mostly olive oil with a tablespoon of butter. Just Hubby and I and we loved this, but I plan to make a big batch for my next family potluck!

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Reviewer:

Marilee

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

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Reviewed: Aug. 8, 2007

I scaled the recipe to suit the smaller number I was cooking for. I have made it a couple of times and think it is a great fall/winter dish - a change from 'mashed potatoes again!'. Haven't made ahead yet but have used lefovers as a topping on shepards pie delish.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Dec. 12, 2006

Very Good and easy Had Great flavor

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Dec. 12, 2004

I was really excited about trying this one for a twist at Thanksgiving. The taste was okay, but the chunks of rutabaga were rock hard even after cooking and it was stringy. Nobody ate it, so I won't be making it again.

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CDANGER

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Reviewed: Feb. 8, 2004

I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always said he "hates" rutabagas and parsnips, loved this recipe. He went back for thirds! My mother-in-law also loved this, and I will definitely make this again. Peeling all the vegetables was worth the effort.

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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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Reviewed: Nov. 13, 2003

little less parsnip, little less rutabaga, little less chicken broth, little more potato...

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JBOBIER

Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA

Living In: New Era, Michigan, USA

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Reviewed: Oct. 16, 2002

I served this last night with steak. I think everyone liked it ok, but no one raved about it. I used potatoes,parsnips,and turnips. Was a little pesky to peel everything, but otherwise easy and I did make it ahead and reheat it. I still think it is a nice fall sidedish.

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EUROMOM98

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Reviewed: Nov. 21, 2001

I made this for Thanksgiving thinking it was rather risky because the potatoes would be "different." What a pleasant surprise! Even the kids loved the slightly different flavor and the potatoes were devoured. I made a double batch, so I sat down in front of the TV the night before and peeled my heart out. That's the only drawback, those nasty rutabaga and turnip skins. Buts it's worth it.

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