A Vegetarian Finnish Mashed Potato Casserole Recipe

Ingredients for A Vegetarian Finnish Mashed Potato Casserole

• Butter
• Vegetarian Chicken Broth
• Russet Potatoes
• 1 lb rutabagas (peeled and cubed)
• 1 lb parsnips (peeled and cubed)
• Garlic Cloves
• 1 bay leaf
• Salt & Pepper
• Dried Thyme
• 2 medium yellow onions (thinly sliced)

How to Make A Vegetarian Finnish Mashed Potato Casserole

1. Preheat oven to 375°F (190°C) and butter a 9x13 inch glass baking dish.
2. In a 4-quart soup pot, combine 4 cups vegetable broth, 2 lbs potatoes (peeled and cubed), 1 lb rutabagas (peeled and cubed), 1 lb parsnips (peeled and cubed), 4 cloves garlic (minced), and 1 bay leaf. Bring to a boil.
3. Reduce heat, partially cover, and simmer until vegetables are very tender, about 30 minutes.
4. Drain well and remove the bay leaf.
5. Transfer the vegetables to a large bowl. Add ½ cup (1 stick) butter or margarine.
6. Using an electric mixer, beat the vegetables until mashed but still slightly chunky.
7. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Transfer the mixture to the prepared baking dish.
8. In a large, heavy nonstick skillet, melt the remaining ¼ cup (½ stick) butter or margarine over medium-high heat.
9. Add 2 medium yellow onions (thinly sliced) and sauté until beginning to brown, about 5 minutes.
10. Reduce heat to medium-low and cook until onions are tender and golden brown, about 15 minutes. Season with a pinch of salt and pepper.
11. Spread the caramelized onions evenly over the mashed vegetables.
12. Bake uncovered for 25-30 minutes, or until heated through and the top begins to crisp.