Mashed Potatoes With Parsnips

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This is out of a Williams-Sonoma cookbook...it says it is important that the potatoes and parsnips be mashed by hand with a potaot 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 recipe yields 4 servings
OK

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 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. Beat over medium heat until very hot. Spoon into a warmed serving dish and garnish with parsley, if desired.

Tips & Variations


  • Potato masher or ricer

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