Mashed Potatoes With Parsnips And Caramelized Onions

• 6 tablespoons butter
• 3 large onions, halved and sliced
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
• 6 6 turnips or 6 rutabagas, peeled and sliced
• 4 large rusett potatoes, peeled and sliced
• 1 cup milk, heated
• salt & fresh ground pepper

1. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
2. Add onions and cook until golden, stirring often, about 15 minutes.
3. Mix in rosemary and put onions aside.
4. Bring large pot of salted water to boil.
5. Add parsnips and potatoes; boil until tender, about 20 minutes.
6. Drain well.
7. Return vegetables to pot and mash.
8. Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
9. Stir in onion mixture.
10. Season with salt and pepper.

butter, onions, fresh rosemary, rutabagas, rusett potatoes, milk, salt

Taken from www.food.com/recipe/mashed-potatoes-with-parsnips-and-caramelized-onions-26118 (may not work)