A Vegetarian Finnish Mashed Potato Casserole

Recipe by Enjolinfam
READY IN: 1hr 30mins




  • Preheat oven to 375F and butter a 9×13 inch glass baking dish.
  • Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
  • Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
  • Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
  • Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
  • Add the sliced onions and sauté until beginning to brown, about 5 minutes.
  • Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
  • Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.