Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.



Ingredient Checklist


Instructions Checklist
  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.

  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Reviews (1)

43 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 5
Rating: 4 stars
Great fall recipe! This dish has amazing full flavor and I would absolutely make this for a dinner party instead of regular mashed potatoes. I didn't even peel the potatoes. You don't need the heavy cream either, I used 1% milk and some sour cream, and this turned out delicious on the first try.