Description
A creamy and comforting mash made from parsnips and potatoes, perfect for any meal.
Ingredients
Scale
- 3 large parsnips, peeled and cut into 1-inch chunks
- 1 medium potato, peeled and diced into 1-inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
Instructions
- Place the parsnip chunks and diced potato in a large saucepan. Fill the pot with water, ensuring the vegetables are submerged, and sprinkle in a bit of salt. Bring to a vigorous boil over medium-high heat.
- Once boiling, reduce the heat to a gentle simmer and cook for approximately 15-20 minutes, or until the parsnips and potato are tender enough to easily pierce with a fork.
- Drain the water from the pot and return the parsnips and potato to the heat for a moment to evaporate any excess moisture.
- Incorporate the butter and heavy cream into the warm vegetables. Using a hand mixer or a traditional masher, blend until you achieve a silky, smooth consistency.
- Taste and adjust the seasoning with salt and freshly cracked black pepper as needed. If the texture is thicker than preferred, stir in a splash more cream or a bit of water until it reaches the desired creaminess.
- Serve the mash warm, and sprinkle with chopped chives for a fresh touch if desired.
Notes
- For a lighter option, replace half of the heavy cream with low-sodium vegetable broth.
- Enhance the flavor by adding a dash of nutmeg or a sprinkle of garlic powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: varies
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg