7 Ratings
  • 4 star values: 3
  • 5 star values: 3
  • 2 star values: 1

Beautiful fall colors and amazing flavors make this a favorite at any holiday gathering. Stir in milk and sour cream for a creamier texture if desired. The beets should not mash all the way. It should be orange-ish with streaks and dots of red from the beets. The name alone will convince your picky eaters to try this, and the taste will make them want more!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip, and turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 to 25 minutes. Drain and return to pot.

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  • Mash vegetable mixture and butter together with a potato masher or fork until orange-ish with streaks of red from the beets; season with nutmeg, salt, and black pepper.

Nutrition Facts

318 calories; 8.3 g total fat; 20 mg cholesterol; 129 mg sodium. 57.5 g carbohydrates; 5.9 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/15/2013
I made these for my grandchildren and they loved them. I subbed carrots for the rutabaga. They thought they were fun and said they looked like dinner on the movie HOOK. Next time they suggested stirring in some mixed vegetables for more color.
(7)

Most helpful critical review

Rating: 4 stars
11/02/2012
I only gave my own recipe four stars because you really should add the milk or sour cream suggested in my description. (Add 1 or 2 Tablespoons whole milk and 2 or 3 Tablespoons sour cream (to taste.) Leave out the Nutmeg Parsnip Rutabaga and Turnip if you want a more 'kid-friendly' version as they all tend to be somewhat bitter to the younger palette. Treat these just like mashed potatoes: Butter and salt or rich gravy. I have even made potato latkes with the left-overs with great success!
(19)
7 Ratings
  • 4 star values: 3
  • 5 star values: 3
  • 2 star values: 1
Rating: 4 stars
11/02/2012
I only gave my own recipe four stars because you really should add the milk or sour cream suggested in my description. (Add 1 or 2 Tablespoons whole milk and 2 or 3 Tablespoons sour cream (to taste.) Leave out the Nutmeg Parsnip Rutabaga and Turnip if you want a more 'kid-friendly' version as they all tend to be somewhat bitter to the younger palette. Treat these just like mashed potatoes: Butter and salt or rich gravy. I have even made potato latkes with the left-overs with great success!
(19)
Rating: 4 stars
11/04/2012
Really liked the flavor but had trouble with the rutabaga. I would either omit it or put it in to cook before the other veggies. I cut all the veggies in similar size and tested them for doneness but I guess I didn't poke a rutabaga. They were unmashable. The beets were a little on the firm side but it wasnt as much or an issue as with the rutabaga... which was woody. This would be a pretty addition to a holiday table
(12)
Rating: 5 stars
02/15/2013
I made these for my grandchildren and they loved them. I subbed carrots for the rutabaga. They thought they were fun and said they looked like dinner on the movie HOOK. Next time they suggested stirring in some mixed vegetables for more color.
(7)
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Rating: 5 stars
10/09/2014
What I found helpful was to start cooking the hardest veggies first and then keep adding the rest of them in order of hardness - rutabaga & turnip then red potato and a few minutes later the other potatoes. I cooked the beets separately. Very good taste with this mixture of veggies.
(1)