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These Whipped Potatoes and Parsnips are a twist on classic creamy mashed potatoes. They are easy to prepare and oh-so-delicious!
In my house, you can’t serve meatloaf without a generous helping of mashed potatoes. Since I put a spin on the meatloaf with the addition of lamb, Guinness, and Cheddar, why not tweak a standard mashed potato recipe for a good, comforting meal?
I used a 4:1 ratio of potatoes to parsnips. I didn’t want the parsnips to overpower the buttery taste of the potatoes, but I did want the sweetness of the parsnips to come through. Some half-and-half and butter are added for a creamy richness, and some scallions are stirred in for a mild onion flavor. Top it off with an extra pat of butter if so inclined and dig in!
This was a new dish on our dinner table this past week. I know it will make many more appearances in the years to come.
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Whipped Potatoes and Parsnips
Equipment
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- ½ pound parsnips, peeled and thinly sliced
- 1 cup half-and-half
- 4 tablespoons (2 ounces) unsalted butter, softened
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper to season and taste
Instructions
- Place the potatoes and parsnips in a large pot and cover with cold water. Season generously with kosher salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender and can easily be pierced with a paring knife, about 20-25 minutes.
- Drain the vegetables and force them through a ricer set over a large bowl. Add the half-and-half and butter and whip the potatoes vigorously with a wooden spoon until light and fluffy. Add the scallions and season with salt and pepper. Serve immediately or set the bowl over a pot of simmering water, cover and keep warm until ready to serve. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We had this a few weeks ago. I LOVE parsnips. I've also mixed cauliflower in the same way and it's beyond delicious as well. Even our kids devour it that way – bonus! :o)
I love mixing vegetables with starches – it's a great way to trick yourself hehe