Mashed Potatoes and Parsnips

December 9, 2011

I love parsnips.  They’re almost like carrots but not quite.  Like carrots with a little more zip?  They’re a perfect way to jazz up ordinary mashed potatoes.

I like my potatoes skins-on and a little chunky.  Feel free to peel and mash them into a smoother texture if you like.

  • Gold Potatoes, 8 to 10
  • Parsnips, 1 pound
  • Half & Half or milk, about 3/4 cup
  • Butter, 3 or 4 tablespoons
  • Salt/Pepper

Scrub the potatoes and parsnips (or peel them) and cut them into chunks.

Dump them into a large saucepan, nearly cover them with water and bring them to a nice low boil.  Cook until they’re fork-tender but not mushy.

Drain them and return them to the pot.

Put the pot back on low heat for a few minutes, shaking it up every now and then, to let the excess water cook out.  Meanwhile, heat the milk or half & half in the microwave at least long enough to take the chill off.

Dump everything into a large bowl.

Use a hand masher for chunkier taters or an electric mixer for a smoother mix.  Adjust the seasoning and milk as needed.

Serve them up hot and enjoy!

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