Smashed Potato, Parsnips, Turnips and Kale

Mmmm, today is definitely a "comfort food" sorta day. Chilly, rainy, dark PNW winter weather and a 'fridge full of root veggies calling me. Here's my warm and cozy (and simple!) dinner.

Not something I remember to make that often, (and usually I do NOT like parsnips), but I have a ton of them from my Mom's garden right now; and cooked this way, how can you not LOVE LOVE the simplicity of this combo of winter veggies!

Smashed Potato, Parsnip and Turnips with a little Kale

8 cups quartered yellow potatoes (I don't peel mine, you can if you want)
4 cups chopped and peeled parsnip
1 turnip, chopped
1 onion, chopped
1 tablespoons salt
1/2 cup chopped kale (you could use more but that's all I had and used tonight)
1/2 an (8-ounce) package Tofutti cream cheese, softened
2 Tbsp. Earth Balance
Freshly ground black pepper
(some chunks of carrots or onion are good to cook in here too)

In a large pot, combine potatoes, parsnips, turnip, onion, kale and salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer for 18 to 20 minutes or until tender. Drain well. Add Tofutti cream cheese, Earth Balance and a dash of pepper. Mash together a bit, taste and add more salt if you think it needs it; serve hot.

These keep in the oven (or a crock pot) nicely while other parts of your meal are being assembled and you can snip some fresh chives or parsley on top right before serving if you want it all fancy.

Yum.