Parsnips add a delightful sweetness to your typical mashed potatoes. It adds volume and a lightness to your mash that’s perfect for a family dinner!
- 1/4 cup (60 mL) unsalted butter
- 1 pound parsnips (500 g). Approx. 3-4 parsnips. Peeled and chopped into even sizes.
- 1 pound (500 g) yellow or white potatoes. Approx. 3-4 potatoes. Chopped into even sizes approx. 1 inch cubes. It is your choice if you decide to peel them or not – peeling makes for smooth mash and keeping the skin adds extra fibre.
- 1/2 cup (125 mL) milk
- Sea salt and freshly ground pepper, to taste
- In a large saucepan, melt 2 tablespoons butter over medium heat. Add parsnips and cook, stirring occasionally until they begin to soften, about 5 minutes.
- Add potatoes and cover veggies with water. Cover the pot and bring to a boil.
- When boiling, reduce heat and simmer about 20 minutes, until parsnips and potatoes are very tender. Drain water using a colander.
- Return parsnips and potatoes to the pot and mash until desired consistency. Alternatively, move to stand mixer to mash. Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper as desired, and serve immediately.
Tip: The smaller the veggies are cut, the faster they will cook.
Tip: If you have large parsnips, cut out the woody core.