Creamy Mashed Potatoes and Parsnips

Creamy Mashed Potatoes and Parsnips

Serves 10

Parsnips, which look a bit like cream-colored carrots, add flavor and texture to otherwise traditional mashed potatoes. Stir in a handful of chopped green onions or grated cheddar cheese before serving, if you like.

  • 4 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1 pound parsnips, peeled and cut into chunks
  • 1 cup milk, hot
  • 6 tablespoons unsalted butter
  • Fine sea salt and ground white pepper, to taste
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Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. or until potatoes are very tender. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve.

Nutritional Info: 
Per Serving:300 calories (80 from fat), 9g total fat, 6g saturated fat, 25mg cholesterol, 810mg sodium, 46g carbohydrate (5g dietary fiber, 4g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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