Mashed Parsnips and Potatoes – a delicious recipe with gold potatoes, parsnips, Kosher salt, heavy cream, butter, chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and cut the potatoes and parsnips into even sized pieces.
2
Put them into a large pot, cover them with cold water, and add a large pinch of salt.
3
Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
4
Meanwhile, in a small pot gently heat the cream and butter over low heat.
5
When the vegetables are done drain them well.
6
Put the vegetables back into the pot over medium heat.
7
Gently stir them to remove any excess moisture; be careful not to burn them.
8
While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl.
9
Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.
10
Season with salt and pepper and gently stir in the chives.
11
Serve immediately.
656
kcal
Calories
33
g
Fat
79
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 pounds Yukon gold potatoes, 2 pounds parsnips, Kosher salt and freshly ground black pepper, 1 cup heavy cream, and more.
Yes, Mashed Parsnips and Potatoes falls under the General 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.
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