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Not Just Smashed Potatoes

Readers' Recipes (featured column)
submitted by S. Cuthrell

This is a very loose recipe and can be adapted to preferences  easily. I have even added a chicken bullion cube for variety.

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Rutabaga or parsnip (both tastes better)
Potatoes (some skins add more fiber)
Garlic pressed or minced
Parsley (dried)
Onion powder
Grated cheese (Parmesan or Romano are nice)
Salt and pepper


Cut up the rutabaga, parsnip and potatoes (try to get the same size chunks). Boil the rutabaga and parsnip until barely tender, time will depend on size of pieces. Add the potatoes and cook 'til  tender. Drain and reserve liquid, reduce the cooking liquid slowly while vegetables cool enough to handle.

Smash the potato mixture, adding butter and garlic while working them into a mash. Add herbs and cheese. Depending on the amount of mash, add 1/2 to 1 cup of milk and add cooking liquid, thinning to acceptable consistency (usually another 1/4 to 1/2 cup). Taste and season with salt and pepper.  

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Copyright © 2005 by S. Cuthrell. All rights reserved.

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