Serves 6
140 cal · 35 min
Mashed Parsnips and Potatoes
Recipe GLPRa596776a358cd9
A creamy and comforting side dish combining tender parsnips and potatoes, mashed smooth and enriched with butter, milk, and warming garlic. Perfect alongside roasted meats or hearty vegetables.
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Ingredients
2 cups parsnips, peeled and chopped into 1-inch pieces
3 medium potatoes, peeled and chopped into 1-inch pieces
1/2 cup low-fat 1% milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon butter
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Scrub the parsnips and potatoes under cold running water to remove any dirt, then peel them with a vegetable peeler or knife.
Cut the peeled parsnips and potatoes into 1-inch pieces of similar size to ensure even cooking.
Place the chopped parsnips and potatoes in a medium saucepan and cover them completely with cold water.
Bring the water to a rolling boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes until the vegetables are very tender and easily pierced with a fork.
Drain the cooked vegetables thoroughly using a colander, allowing all excess water to drain away.
Return the drained vegetables to the saucepan and mash them together using a potato masher until you reach your desired consistency, whether smooth or slightly chunky.
Stir in the milk, butter, salt, pepper, and garlic powder until well combined and the butter is fully melted throughout.
Serve the mashed parsnips and potatoes hot as a side dish alongside your main course.
Store any leftovers in an airtight container and refrigerate within 2 hours of cooking.
