Recipes Nugget Markets Signature Recipes
Parsnip Mashed Potatoes
- Prep time
- 15 minutes PT15M
- Cook time
- 20–30 minutes PT20–30M
- Yield
- 6 servings
- Difficulty
Instead of simple mashed spuds, try adding parsnips for a subtly sweet spin-off of the classic savory side.
Ingredients
- 1½ pounds russet potatoes, peeled and cut into 1-inch chunks
- 1½ pounds parsnips, peeled and cut into ½-inch medallions
- 2 teaspoons kosher salt, plus more to taste
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- Cracked black pepper, to taste
- Chopped Italian parsley, for garnish
Preparation
Place the potato and parsnip pieces in a large saucepan, cover with cold water, and add 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until vegetables are easily pierced with a fork.
Drain water, then return vegetables to the warm pot and let them steam for 5–10 minutes to reduce excess moisture.
Mash vegetables with a potato masher, then fold in the butter and cream and season with salt and pepper. Garnish with chopped Italian parsley before serving.