Mashed 'tater's and Parsnips

Total Time
30mins
Prep 10 mins
Cook 20 mins

This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional.

Ingredients Nutrition

Directions

  1. Peel and chop the parsnips and potatoes into similar size pieces.
  2. Simmer in a large pot of water for about 20 minutes, or until very tender.
  3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
  4. Add the margarine and warmed sour cream.
  5. Season with the salt and pepper.
  6. Serve hot with a garnish of green onions.
  7. Bon Appetit!
Most Helpful

I made this, but changed the veggie amounts. I only used 2 parsnips, plus added a peeled zucchini that needed to be used. I didn't have non dairy sour cream, so I added some almond milk with the Earth Balance and it turned out good! My kids ate it, even though I could taste a hint of the parsnips. Any more and I think they wouldn't have eaten it. Does the lemon do anything for that? I left it out. Thanks, Chef Joey! I didn't rate, as I changed it so much.

WI Cheesehead July 01, 2010