
How To Make Potato Parsnip Mash
The combination of potatoes and parsnips create a rich and starchy version of the classic mashed potato that goes well with pork and beef dishes. Try it!
Serves:
Ingredients
- 1lbsrusset,peeled and cut into 2-inch pieces
- 1lbparsnips,peeled and cut into 1-inch pieces
- 3clovesgarlic
- 1sprigrosemary
- ½tbspsalt,plus more to taste
- ¼cuplight sour cream
- ¼cupMilk
- 1tbspunsalted butter
- pinchblack pepper
Instructions
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Cover potatoes, parsnips, and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
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Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
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Drain vegetables in a colander.
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Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
Nutrition
- Calories: 96.99kcal
- Fat: 3.56g
- Saturated Fat: 2.10g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.97g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 15.63g
- Fiber: 3.93g
- Sugar: 4.18g
- Protein: 1.74g
- Cholesterol: 9.46mg
- Sodium: 233.37mg
- Calcium: 59.62mg
- Potassium: 333.47mg
- Iron: 0.57mg
- Vitamin A: 30.79µg
- Vitamin C: 13.59mg
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