- 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
- 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
How to Make It
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.
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.