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Whipped Vegetable Trio

When you only have a few potatoes and want them mashed, fill in with parsnips -a root vegetable similar in shape to a carrot. The first frost of the season turns their starch to sugar, giving parsnips a subtle, sweet taste. Cook potatoes, carrots and parsnips together for a twist on garden-variety whipped potatoes. —LeAnn Bird, West Jordan, Utah
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 8 medium potatoes, peeled and cut into 1-in. cubes
  • 4 medium parsnips, peeled and coarsely chopped
  • 4 medium carrots, peeled and coarsely chopped
  • 8 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Minced fresh chives or parsley, optional


  • Place the first four ingredients in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
  • Drain, reserving 1/2 cup cooking liquid. Place vegetables in a large bowl; add the salt, pepper and reserved cooking liquid. Mash until creamy. Garnish with chives if desired.
Nutrition Facts
3/4 cup: 258 calories, 1g fat (0 saturated fat), 0 cholesterol, 831mg sodium, 61g carbohydrate (10g sugars, 8g fiber), 5g protein.

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  • Jennifer K
    Mar 27, 2014

    This is a great alternative to mashed potatoes - I have also tried substituting turnip for the carrots - also great. Add a bit of cream for more richness.