1) In a large Dutch oven or a casserole with a tightly fitting lid, combine the potatoes, parsnip, swede, onion and 2 tablespoons of the salt. Add water to cover and bring to the boil over a high heat.
2) Reduce the heat to medium-low and simmer for 10-12 minutes or until the vegetables are tender. Drain well.
3) Add the remaining salt, the cream cheese, butter and a dash of pepper to taste. Mash together.