Mashed Parsnips
Who needs mashed potatoes when these Mashed Parsnips are on the menu? With the same buttery richness of classic mashed potatoes but enhanced with nutty and earthy parsnips, it’s a rustic side dish everyone at dinner will love.
Servings: 6
Ingredients
- 8 parsnips cut small, parsnips take longer to cook than potatoes and you want them to cook evenly
- 2 yukon gold potatoes chopped
- 3 garlic cloves minced
- 3/4 cup milk
- 1/3 cup butter melted
- 1/2 tsp salt plus more to taste
- black pepper to taste
- chopped chives for garnish
Instructions
- Add the parsnips and potatoes to a large pot, then cover them with water so that the water covers them by about an inch. Bring to a boil, then reduce to a simmer and simmer until parsnips are fork tender, about 15 minutes.
- Drain the parsnips, then pour them back into the pot. Add the garlic, milk, butter, and salt, and use a potato masher to mash them to your liking. Add black pepper to taste.
- Transfer to a bowl and sprinkle with chopped chives. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 340mg | Potassium: 1023mg | Fiber: 11g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 47mg | Calcium: 125mg | Iron: 2mg
