Smashed Potatoes (with Parsnips and Rutabaga)
This rustic mash of red potatoes, parsnips, and rutabaga is simmered with onion and hand-smashed with softened cream cheese and butter for a velvety, comforting texture. Its simplicity and rich, earthy flavors make it a crowd-pleasing side dish for your Thanksgiving and Christmas table, perfectly complementing any roast!
Since November is essentially a celebration of mashed potatoes, I’m sharing this specific recipe, which is a faithful replication of Paula Deen’s incredibly popular vegetable side dish. What truly sets it apart from any classic mashed potato recipe is the addition of other root vegetables – parsnip and rutabaga – which offer a complex, earthy sweetness.
With just four main components, it’s incredibly easy to make, proving that the most memorable holiday dishes are often the simplest. This is always on my holiday menu. Everyone asks for the recipe, and you can make it as chunky as you want, or as creamy as you want. It’s a win-win recipe!
What are smashed potatoes?
Smashed potatoes are typically boiled whole small potatoes that are lightly crushed to create a textured, chunky consistency, unlike mashed potatoes which are thoroughly whipped or puréed for a smooth result. This particular recipe finds a perfect middle ground, creating a mixture that is smoother than a standard smash yet retains more rustic vegetable pieces than a classic mash.
You have the option to smash (with a smasher) for very large chunks, or use a hand held mixer to mash (but you can still keep the consistency very chunky!). I’ve tried both methods and they both work!
The end result is a uniquely hearty and chunky mashed mixture. Keep in mind that this dish’s distinct character comes from the blend of red potatoes with parsnip, rutabaga, and onion, which all contribute to its complex flavor and rustic texture.
Ingredients needed to make mashed root vegetables
- Root veggies: The main vegetables in this recipe consist of red potatoes, parsnip, and rutabaga. The recipe also calls for onion which adds rich aromatic flavor to the dish.
- Seasoning: A simple seasoning of salt and freshly ground black pepper is all you need for this delicious veggie side dish. Adjust at the end to suit your preferences.
- Cream cheese: Soften at room temperature for easy mashing into the tender root vegetables along with the butter.
- Butter: Use unsalted butter for better control over the salt content in this dish. If you do use salted butter, consider reducing the amount of salt mashed in at the end.
How do you make this smashed potato recipe?
Prepare all the veggies:
- Cut the small red potatoes into fourths, or 1-inch cubes.
- Peel and chop in small pieces the parsnips and rutabaga.
- Peel and chop the onion.
Cook the root veggies:
- In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons of salt.
- Add enough water to cover the veggies.
- Bring to a boil over high heat.
- Once it’s reached a boil, reduce the heat to medium-low and simmer for 10-12 minutes or until the veggies are fork-tender.
Add butter and seasoning:
- Drain the cooked vegetables and add them to a mixing bowl.
- Add the remaining salt, softened cream cheese, butter, and a dash of pepper.
Mash and serve:
- Mash the root vegetables with the added ingredients until fully combined and you achieve your desired texture. You have the option of using a potato masher or a small hand held electric mixer. You can use either, but just make sure to not over mix as you want chunks!
- For serving, add 2 Tbsp of butter while hot, and allow it to melt. Top with fresh chopped thyme and serve right in the pot. Delicious!
Serving
Serve this veggie mash as the perfect side dish to your Thanksgiving or Christmas Apple Cider-Brined Turkey with Savory Herb Gravy, roasted chicken, Grilled Cornish Game Hens, or Holiday Crock Pot Ham alongside this refreshing Green Salad with Apples and Hot Herb Bread.
The novelty of adding parsnips and rutabaga to this potato mash makes it a sophisticated option for those special occasions. That said, it’s just as good for family midweek meals, such as a comforting plate of bangers and mash – perfect for cooler weather.
Sandy’s tips and substitutions:
- Storage: Store leftover mashed root vegetables in an airtight container in the fridge for 3-4 days or in the freezer for up to 2-3 months. Thaw and reheat, covered with foil, in a 350°F oven for 20-30 minutes, or until heated through.
- Make ahead: The potatoes, parsnip, rutabaga, and onion can be boiled, cooled, and stored in an airtight container in the fridge the day before, ready to be reheated and mashed with the remaining ingredients for quick and easy serving.
- Reuse leftovers: Use any leftovers to make delicious potato pancakes or fritters for breakfast alongside scrambled egg and crispy bacon! It would also make a fabulous topping for Shepherd’s pie.
- Don’t Overcook: You should be able to easily pierce a piece vegetable with a fork, but it shouldn’t be falling apart. Overcooked vegetables become waterlogged and can make the mash gluey.
- Cut the veggies accordingly: Ensure the rutabaga and parsnips are cut into relatively uniform pieces. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others undercooked. The red potatoes can be a little larger.
- Use the salted cooking liquid IF NEEDED: Reserve a cup of the starchy cooking water. When mashing, you can use a splash of this hot liquid to adjust the consistency instead of milk or cream. It adds flavor and helps create a lighter texture.
- Mashing tool: A standard potato masher is perfect for the “smashed” texture and gives you more control over the texture you desire. I don’t recommend using a food processor as this will overwork the starches and turn your mash into a sticky, glue-like paste.
- Hand held mixer: This small kitchen appliance also works great for mashing the potatoes. Just don’t over-mix and you will have chunks!
Variations:
- Pop of freshness: Stir in freshly chopped herbs at the very end. Chives, parsley, or dill work wonderfully and add a bright, fresh contrast to these earthy vegetables.
- A touch of sweetness: A tablespoon of maple syrup or honey can beautifully enhance the natural sweetness of the parsnips and rutabaga.
- Add crunch: For a textural contrast, top the finished dish with crispy fried shallots, toasted breadcrumbs, or chopped walnuts or pecans.
- For a chunkier texture: Use a standard potato masher and only press a few times, leaving plenty of vegetable pieces intact.
- For a smoother mash: pass the cooked vegetables through a ricer or food mill before adding the butter and cream cheese.
- Infused butter: An easy way to add extra flavor to this dish is to use compound butter instead of regular butter. Alternatively, you could melt the butter separately to the rest of the ingredients with a few sprigs of fresh thyme, rosemary, or a couple of smashed garlic cloves. Let it sit for 10 minutes off the heat before straining out the solids. This creates a beautifully flavored butter that will perfume the entire mashed root vegetables.
“Smashing” is the new “Mashing”! If you love these smashed root vegetables, make sure to try this Crispy Smashed Potatoes Recipe or these Smashed Potatoes with Sour Cream.
More potato side dishes you may want to try:
- Mashed Potato Casserole
- Roasted Sweet Potatoes with Rosemary Recipe
- Baked Curry Sweet Potato Fries
- Pumpkin Mashed Potatoes
Get the Recipe:
Mashed Root Vegetables
Ingredients
- 3 pounds small red potatoes, quartered (about 8 cups)
- 6 parsnips, peeled and chopped
- 2 rutabaga, peeled and chopped
- 1 large onion, chopped
- 3 tablespoons salt, divided
- 12 ounces cream cheese, softened
- ½ cup butter, + 2 Tbps for garnish
- Fresh thyme for garnish
- Freshly ground black pepper
Equipment
- large colander
Instructions
- Chop and prepare the root veggies: Leaving the skins on the red potatoes, quarter or halve them (depending on size) to equal 1 1/2″ pieces. Peel and chop the parsnips and rutabaga into small pieces. Chop the onion into small pieces.
- In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons salt; add water to cover.
- Bring to a boil over high heat; reduce heat to medium-low and simmer for 15-20 minutes or until the veggies are tender. You can use a fork to check.
- Drain well. In the same pot, add cream cheese, 1 stick of butter (1/2 cup), remaining salt, and a dash of pepper.
- Mash together with a potato masher (by hand) or with a hand held mixer. Make sure and don’t over-mix; you want the potatoes to be chunky. Season to taste with more salt and pepper if needed.
- While hot, add 2 Tbsp butter for garnish and chopped fresh thyme. Serve hot right in the pot!
Notes
Sandy’s tips and substitutions:
- Storage: Store leftover mashed root vegetables in an airtight container in the fridge for 3-4 days or in the freezer for up to 2-3 months. Thaw and reheat, covered with foil, in a 350°F oven for 20-30 minutes, or until heated through.
- Make ahead: The potatoes, parsnip, rutabaga, and onion can be boiled, cooled, and stored in an airtight container in the fridge the day before, ready to be reheated and mashed with the remaining ingredients for quick and easy serving.
- Reuse leftovers: Use any leftovers to make delicious potato pancakes or fritters for breakfast alongside scrambled egg and crispy bacon! It would also make a fabulous topping for Shepherd’s pie.
- Don’t Overcook: You should be able to easily pierce a piece vegetable with a fork, but it shouldn’t be falling apart. Overcooked vegetables become waterlogged and can make the mash gluey.
- Cut the veggies accordingly: Ensure the rutabaga and parsnips are cut into relatively uniform pieces. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others undercooked. The red potatoes can be a little larger. Hand held mixer: This small kitchen appliance also works great for mashing the potatoes. Just don’t over-mix and you will have chunks!
- Mashing tool: A standard potato masher is perfect for the “smashed” texture and gives you more control over the texture you desire. I don’t recommend using a food processor as this will overwork the starches and turn your mash into a sticky, glue-like paste.
- Use the salted cooking liquid IF NEEDED: Reserve a cup of the starchy cooking water. When mashing, you can use a splash of this hot liquid to adjust the consistency instead of milk or cream. It adds flavor and helps create a lighter texture.
Variations:
- Pop of freshness: Stir in freshly chopped herbs at the very end. Chives, parsley, or dill work wonderfully and add a bright, fresh contrast to these earthy vegetables.
- A touch of sweetness: A tablespoon of maple syrup or honey can beautifully enhance the natural sweetness of the parsnips and rutabaga.
- Add crunch: For a textural contrast, top the finished dish with crispy fried shallots, toasted breadcrumbs, or chopped walnuts or pecans.
- For a chunkier texture: Use a standard potato masher and only press a few times, leaving plenty of vegetable pieces intact.
- For a smoother mash: pass the cooked vegetables through a ricer or food mill before adding the butter and cream cheese.
- Infused butter: An easy way to add extra flavor to this dish is to use compound butter instead of regular butter. Alternatively, you could melt the butter separately to the rest of the ingredients with a few sprigs of fresh thyme, rosemary, or a couple of smashed garlic cloves. Let it sit for 10 minutes off the heat before straining out the solids. This creates a beautifully flavored butter that will perfume the entire mashed root vegetables.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
