Rutabaga and Parsnip mash

Sick of plain mashed potatoes? Jazz it up with rutabaga and parsnip!

Yield: Makes about 4 cups

Rutabaga and Parsnip Mash


  • 5 cups cubed peeled rutabaga
  • 5 cups cubed peeled parsnips
  • 2 cups cubed peeled potatoes
  • 4 tbsp melted salted butter
  • 1 tbsp liquid honey
  • 1 clove garlic, finely chopped
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 tbsp chopped fresh Italian parsley, optional


  1. Bring salted water to a boil over medium-high heat. Add rutabaga, parsnips and potatoes and cook until tender when pierced with a fork, about 10 – 12 minutes. Drain well.
  2. Transfer vegetables to a food processor. Add butter, honey and garlic. Season with salt and pepper. Process until smooth. Stir in parsley.
Nutritional analysis per ½ cup: 188 calories, 6.2 g fat, 2.7 g protein, 32.7 g carbohydrate, 6.9 g fibre, 212 mg sodium