Ingredients

• 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
• 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
• 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
• 3 tablespoons olive oil

Instructions

1. Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
2. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.