Mashed Potatoes with Parsnip and Rutabaga

Ever want something just a little different than the standard mashed potato?  Well, have I got a deal for you! 
Here's how this one goes down.

You essentially want two parts potato to one part parsnip and one part rutabaga. 

So that's about 6 Yukon gold potatos, skin on, chopped into even chunks.
2 parsnips, peeled and chopped into even chunks
1/2 rutabaga, peeled and chopped into even chunks

Bring to boil in a pot salted water.

Add the rutabaga and parsnip first as they take longer to cook.  Bring to a boil then bring down to cook on medium heat.  Cook for about 20 minutes or until you can easily pierce with a pearing knife.  Now at the tatters and cook for about another 30 minutes, or until everything is easily piercable. 

Drain.

Then, add 1/2 package of cream cheese, 1/2  stick of butter, and approx 1/2 cup half and half (or heavy cream, or milk).  Salt and pepper and mash!  Then you just get to eat! 

The parsnip adds a bit of sweetness and the rutabaga a sort of earthiness.  I love these so much I want to marry them.

--needing to do something a little more with my leftovers tonight, I put some in a dish, topped with Panko and baked at 375 degrees for 45 minutes.  Can I love this more?  Yes, I think I now can.