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Parsnip Mashed Potatoes

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


  • 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

Nutrition 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

How to Make It

  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.

  3. *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.

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

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