Mashed Parsnips and Potatoes Recipe
Mashed Parsnips and Potatoes Recipe photo by Taste of Home

Mashed Parsnips and Potatoes Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

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

Nutritional Facts

2/3 cup: 282 calories, 6g fat (4g saturated fat), 18mg cholesterol, 297mg sodium, 53g carbohydrate (9g sugars, 7g fiber), 6g protein

Directions

  1. 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.
  2. Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon peel; beat until smooth. Yield: 10 servings.
Originally published as Mashed Parsnips and Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p154

Reviews for Mashed Parsnips and Potatoes

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image