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


  1. 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.
  2. Drain each and mash or put them through a potato ricer to obtain a nice uniform texture. Place the vegetables in the large pot.
  3. 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.