4 c. peeled quartered potatoes
2 c. peeled quartered carrots
2 c. peeled quartered turnips
1/2 c. salad dressing
1 (8 oz.) pkg. cream cheese, softened
1 tsp. onion powder
3/4 tsp. salt
1/4 tsp. pepper
Paprika

In a 4 quart saucepan combine potatoes, carrots, turnips and enough water to cover. Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until very tender. Drain.

Mash vegetable mixture, gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon into a 1 1/2 quart casserole dish. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.