Photo: Mashed Parsnips and Potatoes Recipe
Ingredients
- 4 pounds Yukon gold potatoes
- 2 pounds parsnips
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 stick (1/4 cup) butter
- 2 tablespoons chopped chives
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.
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By 44jaam
on April 23, 2013
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Tried this recipe tonight. I would have given it more stars, but I didn't like the sweetness of the parsnips. This was my first time eating parsnips so I didn't know what to expect. My family thought it was okay, but also didn't care too much for the parsnips. Not bad...but I will not be making this again.
By kmg_9130206
north salem, NY
on December 09, 2012
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Followed recipe as written except added slivered green onion to milk/butter mix instead of chives. Very good. Seriously, any mash with butter and cream can"t be bad! Do like to sneak in the parsnip since I'm not normally a fan.
By StarGirl#Wow
on July 31, 2012
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Will be adding this to my menu rotation; But would note that you should cook the parsnips and potatoes in seperate batches Or Put parsnips on first adding the potatoes about 10/15 min later. they take a bit longer. And couldnt find the fresh chives so I too used green onion and loved it!
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