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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover potatoes with cold, salted water in a large pot and bring to a boil; boil for 5 minutes. Add parsnips and boil until vegetables are cooked through, 15 to 20 minutes. Drain and return to pot.

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  • Shake pot over low heat to dry vegetables slightly. Add butter, cream, salt, pepper and, if desired, nutmeg. Mash with a potato masher to desired consistency. Sprinkle with parsley, if desired, and serve hot.

Nutrition Facts

286 calories; fat 12g; saturated fat 7g; protein 5g; carbohydrates 41g; fiber 8g; cholesterol 39mg; sodium 512mg.