Parsnip Mashed Potatoes

Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness.

Yield: Serves 12 (6 to 7 cups)
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 37%
  • Protein: 2.7g
  • Fat: 7.1g
  • Saturated fat: 4.3g
  • Carbohydrate: 24g
  • Fiber: 4g
  • Sodium: 267mg
  • Cholesterol: 19mg

Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Parsnip Mashed Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy