Parsnip Mashed Potatoes
I don't think any holiday table is complete without mashed potatoes. I love the creamy comfort and nostalgia they bring. There wasn't a holiday dinner as a kid without them so I am keeping tradition alive but adding a slight twist with Parsnip. Its earthy and delicious and adds a lttle something to the already perfect potatoes.
I like to peel my potatoes but please don't toss the skins!I have a new no waste recipe heading your way very soon!
Print
Pin
Servings: 3
Equipment
- potato peeler
- knife
Ingredients
- 3 medium sized russets peeled and small dice
- 3 very large cloves garlic peeled and halved
- 1 medium parsnip peeled small dice
- ⅓ cup grated parmigiano
- ⅓ cup warm chicken stock
- ½ tsp salt and cracked pepper
- ¼ cup + 2 tbsp room temperature butter
Instructions
- Wash and peel potatoes. Cut into 1" cubes. Place skins in a container and cover with cold water.
- Wash and peel parsnip and cut into 1" cubes.
- Peel garlic cloves and remove ends. If your cloves are huge, slice in half.
- Add potatoes, parsnip and garlic to a large pot and cover with cold water. Season water with 1 tsp salt.
- Bring to a boil, then reduce to medium and cook until parnsip and potatoes are soft.
- Drain water keeping veggies in the same pot. Add stock, 1/4 cup butter, cheese, salt and pepper and mash WELL with a potato masher until no lumps remain.
- Keep warm until ready to serve.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 742mgPotassium: 1137mgFiber: 5gSugar: 4gVitamin A: 563IUVitamin C: 22mgCalcium: 189mgIron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.