Parsnip Mashed Potatoes

Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness.
Serves 12 (6 to 7 cups)


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2 pounds parsnips, peeled and cut into 1-in. chunks
2 pounds Yukon Gold potatoes, peeled and cut into 1-in. chunks
6 tablespoons butter, melted*
1/2 cup hot half-and-half*
About 1 tsp. salt
About 1/2 tsp. freshly ground black pepper


1. Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.

2. Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.

*For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.

Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.

Note: Nutritional analysis is per 1/2-cup serving.

Created date

March 2009

Nutritional Information

Calories 171
Caloriesfromfat 37 %
Protein 2.7 g
Fat 7.1 g
Satfat 4.3 g
Carbohydrate 24 g
Fiber 4 g
Sodium 267 mg
Cholesterol 19 mg