Mashed Parsnips and Potatoes Recipe

Mashed Parsnips and Potatoes Recipe photo by Taste of Home

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Parsnips add a slightly sweet flavor to mashed potatoes in this recipe. Flecks of thyme add a bit of color.—Taste of Home Test Kitchen

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Mashed Parsnips and Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

15 15 30

Ingredients

5 large potatoes (about 2-1/2 pounds), peeled and quartered
7 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon grated lemon peel

Directions

Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon peel; beat until smooth. Yield: 10 servings.

Nutritional Facts 2/3 cup equals 282 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 297 mg sodium, 53 g carbohydrate, 7 g fiber, 6 g protein.

Originally published as Mashed Parsnips and Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p154