• 2 pounds russet potatoes
  • 1 pound carrots
  • 1 pound rutabaga
  • Salt and pepper
  • 1 ½ sticks (12 tablespoons) butter, softened
  • ½ cup heavy cream, or more to taste


Serves: 8


Peel the potatoes, carrots and rutabaga. Cut the potatoes into quarters, the carrots into 1-inch lengths and the rutabaga into ½-inch cubes. 

Bring a medium pot of salted water to a rapid boil and cook the potatoes, carrots and rutabaga in separate batches until tender, 10 to 15 minutes each. 

Pass the drained carrots and rutabaga through a ricer (or pulse in a food processor) into a large bowl. Rice the potatoes into the same bowl. Stir in the butter and cream and add salt and pepper to taste.