Mashed Potatoes With Parsnips
- Total Time
- About 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4large Long Island potatoes, about 1½ pounds
- 4large parsnips, about 1 pound
- 2tablespoons butter
- ½cup milk
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
243 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 5 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel potatoes and parsnips. Trim off parsnip ends.
- Step 2
Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
- Step 3
Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
- Step 4
Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
- Step 5
Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.
Private Notes
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Cooking Notes
Jen
We LOVED these - the parsnips added a lightness and sweetness to the potatoes the were terrific. We'll make these again and again. As for timing, based on other reviews, I started only the parsnips out in the pot with the water. Once it was boiling, I added the potatoes and started checking at 10 minutes. This resulted in them being done at the same time, just under 15 minutes.
Jim o
I added crushed and chopped garlic to the boil, and some fresh chopped dill. Delicious dish thanks for sharing
Jen
We LOVED these - the parsnips added a lightness and sweetness to the potatoes the were terrific. We'll make these again and again. As for timing, based on other reviews, I started only the parsnips out in the pot with the water. Once it was boiling, I added the potatoes and started checking at 10 minutes. This resulted in them being done at the same time, just under 15 minutes.
Anne Bailey
Will be making this for Thanksgiving as usual -- so much better than plain mashed potatoes BUT the parsnips take much longer than the potatoes to cook so I'll puree and freeze them ahead and warm and fold them into the riced potatoes on the day of.
Melissa
These were delish — I doubled the recipe for a dinner party of 8 and we had 2 or so servings left over. Added about two teaspoons of salt while mashing, and they were perfect.
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