Golden Mashed Potatoes with Parsnips and Parsley Recipe

Name: Golden Mashed Potatoes with Parsnips and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; 1 pound parsnips, peeled, cut into 1 1/2-inch pieces; 3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional); 1 large garlic clove, halved; 3 cups (or more) water; 1 14 1/2-ounce can low-salt chicken broth; 1/4 cup whipping cream; 2 tablespoons (1/4 stick) butter; 2 tablespoons minced fresh parsley or parsley root tops; Additional minced fresh parsley

Servings: persons

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley

1
Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan.
2
Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch.
3
Boil uncovered until vegetables are tender, about 25 minutes.
4
Drain vegetables, reserving liquid.
5
Return vegetables to pot.
6
Add cream and butter.
7
Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency.
8
Mix in 2 tablespoons parsley.
9
(Can be made 2 hours ahead.
10
Cover; let stand at room temperature.
11
Rewarm over low heat, stirring.)
12
Transfer to bowl.
13
Top with additional parsley.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces, 1 pound parsnips, peeled, cut into 1 1/2-inch pieces, 3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional), 1 large garlic clove, halved, and more.

Yes, Golden Mashed Potatoes with Parsnips and Parsley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden Mashed Potatoes with Parsnips and Parsley

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