Mashed Parsnips and Potatoes

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Before I made the recipe, I told my boyfriend about the parsnips and potato's. He let me know he did not like parsnips, but I decided to go with them anyway. The turn out....we both loved them! Very creamy. I used green onions instead of chives, and mixed them into the potato's. Very good and unique food.

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We really enjoyed the potatoes, but for some reason the parsnips didn't work so well. They didn't cook with the potatoes and they didn't mash well. I don't know if they were supposed to be like that or if they just weren't cooked long enough, but I will definitely make the potatoes the same way, but minus the parsnips.

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My son is a professional chef and can be very critical of my cooking at times (giving me advice on making things better and he did rate this an A+. Very good and tasty. Easy to make. He said I did good!

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I made these for my wife - who is a real "potato head". She LOVED them. I liked the subtle taste of the parsnips.I just hand-mashed the batch with grandma's potato smasher, then whipped in the cream and butter with a whisk. Another great thing was how long they stayed hot after mashing, normally the mashers hit the table, and they are "luke-warm" by the time they are plated, since all the ingredients were hot from the get-go, they stayed warm even when we went back for seconds!

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This was really good! This was the first time we'd ever had parsnips, and found the mix of parsnip and potato light and rich...especially tastey with some good fried chicken and a light pan gravy. Thanks, Tyler, great show.

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It was tasty and very creamy. It was fast and easy to make.