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!

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Servings:

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 25

Total Time: 40

Equipment

potato peeler
pot
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

US Customary - Metric

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

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.