Potato-Parsnip Puree

Potato-Parsnip PureeRecipe
8 Servings

Cost per Serving:



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3 large russet potatoes (2 1/2 lb.), peeled, halved and cut into 1/4-inch pieces
2 pounds parsnips, peeled and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3/4 cup heavy cream or milk
Salt and pepper
Pinch of ground nutmeg, optional
1 to 2 Tbsp. chopped fresh parsley, optional


Prep: 15 Minutes
Cook: 25 Minutes

Cover potatoes with cold, salted water in a large pot and bring to a boil; boil for 5 minutes. Add parsnips and boil until vegetables are cooked through, 15 to 20 minutes. Drain and return to pot.

Shake pot over low heat to dry vegetables slightly. Add butter, cream, salt, pepper and, if desired, nutmeg. Mash with a potato masher to desired consistency. Sprinkle with parsley, if desired, and serve hot.

Created date

March 2007

Nutritional Information

Calories 286
Fat 12 g
Satfat 7 g
Protein 5 g
Carbohydrate 41 g
Fiber 8 g
Cholesterol 39 mg
Sodium 512 mg