Ingredients 3 medium rutabagas, peeled and coarsely chopped 3 medium orange sweet potatoes, peeled and coarsely chopped 3 large or 6 small parsnips, peeled and sliced Salt and pepper Because cooking times are different, steam each vegetable separately, testing for softness with a fork. To steam the rutabagas, put them in a 4-quart (4 liter) saucepan, cover with water, and cover the pan. Bring to a boil over high heat, then reduce the heat to low and steam. Follow this same process for the sweet potatoes and parsnips. Rutabagas require about 10 to 12 minutes. Sweet potatoes take about 7 to 10 minutes. The parsnips will cook in about 5 to 7 minutes. Use a slotted spoon to transfer the vegetables to a large bowl, reserving the cooking waters. Using a potato masher, mash the vegetables together. Add 2 or more tablespoons of cooking water as needed to create a chunky or creamy mashed potato consistency as desired. Season to taste with salt and pepper.