4 servings (serving size: about 1 1/4 cups)

Cut the parsnips smaller than the potatoes so they will finish cooking at the same time. Also, because the parsnip pieces are small, they're easier to mash.

How to Make It

Place parsnip and potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients; mash with a potato masher to desired consistency.

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