6 servings (serving size: 3/4 cup)

Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter.

How to Make It

Combine first 3 ingredients in a large saucepan; add water to cover. Bring to a boil; cook 12 minutes or until vegetables are tender. Drain. Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.

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