The other mash: rutabaga, parsnip, and potato in golden proportion, buttered and black-peppered — sweeter and wiser than potatoes alone.
What you need
Ingredients
Servings
6
400 g
🥬 Rutabaga ›
peeled, chunked
300 g
🥕 Parsnip ›
chunked
300 g
🥔 Yukon Gold Potatoes ›
80 g
🧈 Butter ›
100 ml
🥛 Heavy Cream ›
warm
1 pinch
🌰 Nutmeg ›
1 tsp
⚫ Whole Black Peppercorns ›
coarsely cracked
Add all to shopping list
Mise en place
Before you start
15m
Prep
30m
Cook
45m
Total
6
Serves
Equipment
Sheet pan
Chef's knife
Prep checklist
Rutabaga — peeled, chunked
Parsnip — chunked
Heavy Cream — warm
Whole Black Peppercorns — coarsely cracked
2 steps
Method
1
Start rutabaga in cold salted water; boil 10 minutes before adding parsnip and potato (it's the slowest of the three); cook all until tender, 15 more.
💡
Staggered boiling = everything finishing together. Rutabaga is stubborn; give it the head start.
2
Drain, steam-dry 2 minutes, and mash with butter, warm cream, nutmeg, and aggressive black pepper. Leave a little texture — this is a country mash, not a purée.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.