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Mashed Potato, Rutabaga, Parsnip Casserole w/ Caramelized Onion


  • 7 cups low-sodium chicken or vegetable broth
  • 3 lbs baking potatoes, peeled and cubed
  • 1 1/2 lbs rutabagas, peeled and cubed
  • 1 1/4 lbs parsnips, peeled and cubed
  • 8 cloves garlic
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3/4 cup butter, softened
  • 3 onions, thinly sliced
  • salt and ground black pepper to taste


    1. Combine chicken broth, potatoes, rutabagas, 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.
    2. In large bowl, add 1/2 cup butter or margarine. Use 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.
    3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning 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.
    4. Preheat oven to 375°F. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

Adapted from

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