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!
