Mash with Onions

Mash with Onions
7 c low-sodium chicken broth3 lbs potatoes, peeled and cubed

1 1/2 lb rutabaga, peeled and cubed

1 lb parsnips, peeled and chopped

8 cloves garlic

1 bay leaf1 tsp dried thyme

3/4 c butter, softened

3 onions, thinly sliced

salt & pepper, to taste

Combine chicken broth, potatoes, rutabaga, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. 

Transfer vegetables to large bowl. Add 1/2 cup butter. Using an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

Melt remaining 1/4 cup butter in a large, heavy skillet over medium-high heat. Add sliced onions. Saute until they begin to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper.

Spread onions evenly over mashed vegetables. At this point, you can bake, cover and refrigerate. Prepared casserole will keep for up to a day in the fridge.

Preheat oven to 375 degrees. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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