Smashed Potato, Parsnips and Rutabaga

Ingredients

• 12 servings pepper black freshly ground
• 1 stick butter 
• 8 ounce cream cheese softened
• 1  onion chopped
• 4 cups parsnips peeled chopped
• 8 cups potatoes red quartered
• 1  rutabaga peeled chopped
• 3 tablespoons salt divided

Equipment

• dutch oven

Directions

1. In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer for 10 to 12 minutes or until tender.
2. Drain well.
3. Add remaining salt, cream cheese, butter, and a dash of pepper. Mash together.