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

Related

KATO BABY

Thank you for sharing this lovely recipe Teresa. It was awesome. My parsnip hating hubby loved them prepared this way. The potatoes were light and creamy and had a subtle parsnip flavor. We will enjoy these again. Made for Autumn Fever 2019.

review by:
(10 Dec 2019)