Recipe By J. Harstad
Published Jun 8th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 6 servings Calories 318.4

Beautiful fall colors and amazing flavors make this a favorite at any holiday gathering. Stir in milk and sour cream for a creamier texture if desired. The beets should not mash all the way. It should be orange-ish with streaks and dots of red from the beets. The name alone will convince your picky eaters to try this, and the taste will make them want more!

Recipe Ingredients

  • 1 large yam, peeled and cubed
  • 1 large red potato, peeled and cubed
  • 1 large white potato, peeled and cubed
  • 1 large yellow potato, peeled and cubed
  • 1 large beet, peeled and cubed
  • 1 rutabaga, peeled and cubed
  • 1 parsnip, peeled and cubed
  • 1 turnip, peeled and cubed
  • ¼ cup butter, room temperature
  • 1 pinch ground nutmeg
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Place yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip, and turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 to 25 minutes. Drain and return to pot.
  2. 2 Mash vegetable mixture and butter together with a potato masher or fork until orange-ish with streaks of red from the beets; season with nutmeg, salt, and black pepper.

Nutrition Facts

  • Calories 318.4
  • Carbohydrate 57.5 g
  • Cholesterol 20.3 mg
  • Fat 8.3 g
  • Fiber 9.1 g
  • Protein 5.9 g
  • Saturated Fat 5 g
  • Sodium 129.2 mg
  • Sugar 8.7 g


  1. What I found helpful was to start cooking the hardest veggies first and then keep adding the rest of them in order of hardness - rutabaga & turnip then red potato and a few minutes later the other potatoes. I cooked the beets separately. Very good taste with this mixture of veggies.
  2. I made these for my grandchildren and they loved them. I subbed carrots for the rutabaga. They thought they were fun and said they looked like dinner on the movie HOOK. Next time they suggested stirring in some mixed vegetables for more color.
  3. Really liked the flavor but had trouble with the rutabaga. I would either omit it or put it in to cook before the other veggies. I cut all the veggies in similar size and tested them for doneness but I guess I didn't poke a rutabaga. They were unmashable. The beets were a little on - Read more ...
  4. I only gave my own recipe four stars because you really should add the milk or sour cream suggested in my description. (Add 1 or 2 Tablespoons whole milk and 2 or 3 Tablespoons sour cream (to taste.) Leave out the Nutmeg Parsnip Rutabaga and Turnip if you want a more 'kid-friendly' version as they - Read more ...

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