Whipped Potatoes and Parsnips
Elevate the flavor of classic mashed potatoes with the addition of sweet and earthy parsnips!
Servings: 8
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
Calories: 199kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 29mg | Potassium: 634mg | Fiber: 4g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 1mg
