Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Sunday Dinner
Save Recipe Print
Mashed Parsnips and Potatoes
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Slow-Cooker Home-Style Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Best Breakfast Potatoes Ever

Recipe courtesy of Ree Drummond

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Buttermilk Parsnip Mashed Potatoes

Recipe courtesy of Leonard P Russo

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.