4 large russet potatoes, peeled and diced
2 medium parsnips, peeled and diced
1 medium rutabaga, peeled and diced
3 Tbsp. butter
3/4 – 1 cup heavy whipping cream or half and half
- Combine the rutabaga and parsnips in medium-sized saucepan and cover with water. Boil until tender, about 30 minutes. Boil the potatoes in a large pot with sufficient water to cover, for 20 minutes.
- Drain each and mash or put them through a potato ricer to obtain a nice uniform texture. Place the vegetables in the large pot.
- Heat the whipping cream and the butter together in a small saucepan. Once heated thoroughly, pour over the vegetables and stir. Season with salt and pepper if desired. Cover and keep warm.