"This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead." — Christine L.
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low-sodium chicken broth
baking potatoes, peeled and cubed
1 1/2 pounds
rutabagas, peeled and cubed
1 1/4 pounds
parsnips, peeled and cubed
onions, thinly sliced
salt and ground black pepper to taste
Made this for Thanksgiving and it was a HUGE hit. It is just the right amount of rutabaga and parsnip to add flavor, but not be overpowering. Best part for me was that I could make it the night before, and 25 minutes before the meal was to be served, I pulled it out of the fridge and popped it into the oven. Will for sure make again.
Great Recipe - I made it for Thanksgiving. I do have to say that my family commented that they preferred plain ol mashed potatoes for the Holidays though. This recipe was not really a hit with my kids but the adults liked it.
This is a very good mash! I made this one winter night and my husband and I were both impressed by the balance of flavors.I didn't find the amount of peeling/prep to be alot of work like some of the reviewers said.And it was just as good warmed over the next day.I'll have to catch these root vegetables on sale and store them to make this casserole.Definetly a keeper.
Awesome! I love root veggies and this was a nice change from plain old mashed potatoes. I boiled everything in water instead of chicken broth because I'm trying to cut back on sodium. I don't think it affected the flavor much because this was so good! I made sure to carmelize the onions for a long time and tossed in the chopped garlic during the last 4 mins of cooking the onions rather than boiling the garlic with the other ingredients. I also folded the onions and garlic into the potato mixture rather than spreading them on top. I also felt like the mixture was a little dry when I mashed it in my Kitchen-aide mixer so I tossed in a little rice milk and that did the trick. Ate this with "incredibly cheesy turkey meatloaf" from this site and asparagus with lemon. Delicious!! This one will go in the recipe box for sure!
This was an experiment, not just for us but also for the dinner guest we had this evening – something I would never recommend doing! I got so lucky on this! We didn’t just tolerate this, or even just like it. This was a real hit – for all of us. Fairly even amounts of the potato, rutabaga and parsnips ensured that each would contribute to create a new flavor all its own - and oh, what a wonderful flavor it was. The “icing on the cake” was the caramelized onions on the top. What a rich and lovely finish, but you MUST let them cook slowly for a good, long time until they truly are golden brown and caramelized. I half-heartedly made this as an alternative to mashed potatoes with our roast beef and gravy dinner tonight. While the entire dinner was perfect and delicious, this side dish single-handedly took my dinner from JUST delicious to exquisite.
I already had a wonderful root veggie recipe that I loved and thought nothing could beat, but decided to try this one a few days ago. Well, not only does this one take less effort but it tastes so much yummier, especially with those caramelized onions (I doubled the amount!). Absolutely delicious and hard not to have seconds or even thirds.....
The taste of this was good, but the parsnips were still a little chewy at the end of the 30 minutes, which made it difficult to mash; I think next time I will put the parsnips in the pot as the stock is coming to the boil, so their texture will be more similar to the other root vegies. Also, be warned that this makes a lot more than 9 servings, so you will have plenty to go with the leftover turkey!
This is just a great dish! everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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