Mashed Potatoes With Parsnips
Recipe: #31886
April 27, 2019
Categories: Side Dishes, Parsnips, Potatoes, 5 Ingredients Or Less, Gluten-Free No Eggs, Vegetarian, Milk, Kosher Dairy, more
"This is out of a Williams-Sonoma cookbook...it says it is important that the potatoes and parsnips be mashed by hand with a potato masher or put through a ricer. Do not use a food processor, as it will make the potatoes gluey. This dish is very rich on its own; a pat of butter makes it even more so."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (301.1 g)
- Calories 277.1
- Total Fat - 1.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 1.7 mg
- Sodium - 925.6 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 5.4 g
- Sugars - 3.4 g
- Protein - 5.2 g
- Calcium - 49.3 mg
- Iron - 1.7 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the potatoes and parsnips into a large saucepan and add water to cover. Add the 1 1/2 teaspoons salt, cover partially and bring to a boil cover high heat. Reduce the heat to medium-low and boil gently until tender when pierced with a fork, 20-25 minutes. Drain well.
Step 2
Mash the potatoes and parsnips together with a potato masher, or put them through a ricer, until free of all lumps. Then, while gradually adding the milk, beat with a wooden spoon until smooth and fluffy. Add only as much of the milk as need to achieve the desired consistency.
Step 3
Season to taste with salt and pepper. Heat over medium heat until very hot. Spoon into a warmed serving dish and garnish with parsley, if desired.
Tips
- Potato masher or ricer
1 Reviews
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