Ingredients
- 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
- 1 1/2 pounds parsnips (about 8 small), peeled and chopped
- Kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup half-and-half
- Freshly ground black pepper
- Finely chopped chives, for garnish, optional
Directions
Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives
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By sandraelaine1975
houston tx
on October 19, 2011
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DELICIOUS!!! That is all I can say! If I wasnt going to use the mash for the eat twice part of this recipe the entire pot would have been devoured!! She is an amazing chef!
By BzinFL
Pensacola, FL
on September 13, 2011
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I had never thought about putting parsnips into mashed potatoes - in fact I have only used parsnips a few times before, chunked with carrots, onion & potatoes at the bottom of a roasting pan with the roast. It was fabulous!!! We can't wait to make the croquettes tonight!
By katyleigh78_125...
vestavia
on April 26, 2011
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I like parsnips but this mash was just ok. I thought it tasted more like parsnips than potatoes. I think I will just stick with regular mashed potatoes next time.
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