36 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 9
  • 2 Rating Star 1
  • 3 Rating Star 1

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Servings:
9
Max Servings:
9
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Ingredients

Directions

  • Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

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  • Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

  • Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

  • Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Nutrition Facts

361.48 calories; 7.98 g protein; 48.99 g carbohydrates; 9.05 g dietary-fiber; 10.67 g sugars; 16.2 g fat; 10.14 g saturated-fat; 43.8 mg cholesterol; 485.32 IU vitamin-a-iu; 3.89 mg niacin-equivalents; 0.66 mg vitamin-b6; 63.08 mg vitamin-c; 90.43 mcg folate; 97.37 mg calcium; 2.28 mg iron; 75.58 mg magnesium; 1198.72 mg potassium; 229.19 mg sodium; 0.28 mg thiamin; 145.77 calories-from-fat; 52 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 24 percent-of-calories-from-sat-fat


Reviews (30)

Read All Reviews

Most helpful positive review

SANDRAMAC
02/09/2004
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.
(29)

Most helpful critical review

Anonymous
12/12/2004
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.
(9)
36 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 9
  • 2 Rating Star 1
  • 3 Rating Star 1
SANDRAMAC
02/09/2004
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.
(29)
Anonymous
10/29/2003
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.
(27)
Marilee
01/01/2008
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!
(16)
naples34102
03/06/2012
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.
(16)
EUROMOM98
11/25/2002
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.
(11)
Cathietay
08/08/2007
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.
(10)
Anonymous
12/12/2004
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.
(9)
julia
12/02/2010
I have made this dish for Thanksgiving now four years in a row so I thought it might be time to write a review. My mother-in-law always specifically asks me in advance about whether I am going to make this because she has come to look forward to it. One of our guests this year said it was the best thing on her plate. The parsnips and rutabaga give the potatoes a sweet/savory twist that is really tasty--different but not too different. This year I spaced out and boiled the vegetables in water instead of broth and it was still as good as ever so if necessary you can omit the broth I think. Caramelized onions really can't be beat and in this dish they compliment the flavor perfectly. I caramelized a huge vidalia onion this year and it was awesome. I think that this recipe deserves to be a popular favorite.
(8)
reyhook
01/10/2011
A great recipe with that distinctive taste of rutabaga. Instead of the parsnips my wife substituted carrots. Fantastic results. The added flavor and texture of the carrots made it an instant favorite. With the carmelized onions on top and baked till piping hot; it make a great dish to accompany main course such saugage pork loin lamb; etc.
(8)