Description
I love mashed potatoes, but i've never tried them quite like this! I found this recipe at potatopatchrecipes.com and added it for zaar world tour 6.
Ingredients
- Butter
- Vegetarian Chicken Broth
- Russet Potatoes
- Rutabagas
- Parsnips
- Garlic Cloves
- Bay Leaf
- Salt & Pepper
- Dried Thyme
- Onions
Instructions
- Preheat oven to 375f and butter a 913 inch glass baking dish
- Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil
- Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes
- Drain well
- Remove the bay leaf
- Transfer the vegetables to a large bowl and add 1 / 2 cup of the butter or margarine
- Using an electric mixer, beat the vegetables until mashed but still chunky
- Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish
- Melt the remaining 1 / 4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat
- Add the sliced onions and saut until beginning to brown, about 5 minutes
- Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes
- Season the onions with salt and pepper and spread evenly over the mashed vegetables
- Bake uncovered, until heated through and the top begins to crisp, about 25 minutes