Mashed potato, parsnips and swede

  • 8 cups quartered red potatoes
  • 4 cups peeled, chopped parsnip
  • 1 swede, peeled, chopped
  • 1 onion, chopped
  • 3 tbsps salt, divided
  • 1 (250g) package cream cheese, softened
  • 110g butter
  • Freshly ground black pepper
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.

Serve hot.

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