Paula Deen’s Smashed Potato, Parsnips, and Rutabaga Recipe

Perfect for the holidays, try Paula Deen’s Smashed Potato, Parsnips, and Rutabaga Recipe for a delicious, more unique, earthy flavor!

Friends, just in time for fall and Thanksgiving, this is one of our favorite potato dishes: Paula Deen’s Smashed Potato, Parsnips, and Rutabaga Recipe.

Are you a recipe follower, or can you think outside the box and make up your own recipes?

We recently pulled different varieties of potatoes from our garden and sometimes I get in a potato rut.

Our recipe last week: Pressure cooked potatoes with rosemary, sage, sour cream, salt and pepper, green onion, and yummy smoked paprika!

Potatoes have to be cooked just right for me to enjoy them, like with lots of different toppings, creamy, buttery … you know what I mean.

Real Simple’s new magazine that just came out has a list of 10 ways to cook mashed potatoes. Brilliant!

Just like I did with the appetizer ideas, I hung it inside my kitchen cupboard.

Easy, fast ideas. Perfect for leftover mashed potatoes, too.

We made up our own recipe over the weekend and served them for breakfast with scrambled eggs. Potato pancakes – oh, boy!

Basically you take your leftover potatoes and fry them up. It’s that easy.

Paula Deen’s Smashed Potato, Parsnips, and Rutabaga Recipe

Back by popular demand, and since November seems to be a “mashed potato” month, I’m sharing Paula Deen’s Smashed Potatoes, Parsnips and Rutabaga recipe.

I’d love to hear what you do with leftover potatoes?

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Paula Deen's Smashed Potato, Parsnips, and Rutabaga Recipe

Perfect for the holidays, try Paula Deen’s Smashed Potato, Parsnips, and Rutabaga recipe for a delicious, more unique, earthy flavor!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 8


  • 8 cups quartered red potatoes
  • 4 cups chopped and peeled parsnip
  • 1 rutabaga peeled and chopped
  • 1 onion chopped
  • 3 tablespoons salt divided
  • 1 8-ounce package cream cheese, softened
  • 1 stick butter
  • Freshly ground black pepper


  • 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 10 to 12 minutes or until tender.
  • Drain well. Add remaining salt, cream cheese, butter, and a dash of pepper.
  • Mash together.

12 comments on “Paula Deen’s Smashed Potato, Parsnips, and Rutabaga Recipe”

  1. Pingback: Maple Roasted Fall Vegetables with Chicken-Apple Sausage | Aggie's Kitchen

  2. We roast our parsnips rubbed in a little goose fat, along with roasted potatoes and carrots.
    It’s part of the traditional ‘Sunday roast lunch’ that my British husband enjoys so much.

  3. Hi Sandy,

    I love mashed potatoes made simply with peeled Idaho potatoes, butter, salt, and a bit of milk…then hand mashed to keep them a bit chunky. I also love to make colcannon…the Irish dish that incorporates kale or cabbage, chopped, and mixed into the mashed potatoes. Although kale and cabbage are traditional, you can really add any leafy green you like. It’s a great way to get kids to eat greens. My son inhales it!



  4. Leftover mashed potatoes rarely happen at our house :) I hardly ever make them, so, when I do, they get eaten up! But, if I do have leftover mashed potatoes, they get turned into Potato Pancakes, Yum!

  5. My family loves loaded baked potato casserole. You cna use leftover mashed potatoes or just made. It is a great dish. If you’d like the recipe it is on my blog under misc. and food. During the last days of the 31 days series, i shared some of my family’s favorite recipes. So if you’re interested in trying it, you’ll find it there. Thanks.

  6. So many things I’m loving here. One, the recipe!! Two, what you did with the leftovers! And most of all how you taped that magazine page to your pantry door. I have a page full of vinaigrettes that is stuffed in a drawer, it’s getting taped on in my spice cabinet tonight!

  7. Oh my gosh, this sounds delish! I have to admit I have never followed a recipes 100%, but mostly I do my own thing and use recipes for ideas and cooking time only. :)
    I always make extra potatoes. 1st day baked 2nd day silced and pan fryed, loaded baked potato soup, potatoe salad, seasoned roasted, or even in bread baking. If mashed, I save the potatoe skin for twice baked with leftover mashed. Well thats a few of the ways I use the almighty spud! :)

  8. I love mashed potatoes but for some reason I rarely make them. When I do, my favorite way to serve them is loaded with sour cream, cheddar cheese, and butter. I usually smash them up, mix in the fixins’ and pop them in the oven for a bit. Yummy!

  9. I was just telling my husband that I wanted to try a dish with parsnips in it. This will be perfect for a first try.

  10. Yum! I’ve never, ever had rutabagas or parsnips, I’m thinking I need to try this sometime!

  11. One of our family favorites is to mash sweet potatoes, red skinned and yellow fleshed potatoes together roughly. Keep the skins on the reds and white potatoes to add some texture. And as with every Paula Deen recipe – don’t forget the butter! They also make great leftover “home fries”

  12. We do the mashed potato pancakes too. They are also good as a topping on something like chicken pot pie – sort of a version of Shepherds Pie. Since we often have mashed potatoes when I roast a chicken it is almost automatic to use the leftover chicken/mashed potatoes ot make the pot pie.

    Mashed potatoes also thicken a “creamy” soup. Fry up a little onion/zucchini/garlic, cover with broth, cook until well done. Toss in your leftover mashed potatoes and hit the whole thing with a stick blender (right in the pot). Add more broth if necessary.


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