Funny how much I cook and simple things for me can sometime be hard to do. Like mashed potatoes. Yeah, you can laugh LOL But now I have my way to do them and it's always a success. I cook 4 cups of diced potatoes with 2 cups of water, in the microwave at high for 14 minutes. Then I add the other ingredients. This recipe is from Rachael Ray.
- Ready In:
- 3 lbs parsnips, peeled, cut into 1-inch pieces
- 2 large baking potatoes, peeled, quartered
- 1 cup milk
- 2⁄3 cup sour cream
- 5 tablespoons butter
- In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
- Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.
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This was a nice alternative to regular mashed potatoes. It certainly made a lot! Next time, I will definitely reduce the recipe. This was very flavorful and rich, with the sour cream, milk, and butter really giving it a lot of flavor. However, I think I would add more potatoes and less parsnips. Although I love parsnips, it really became the predominant flavor and I would have preferred more evenness. I did not add the extra butter on top, because this really didn't need it. I did add some pepper, though. Thanks for sharing this easy recipe.
Loved this! It sweetened up the tators! Make me think of my Recipe #46925. I made 1/3 of the recipe using 1 pound each parsnips and 1 pound potatoes, 1/3 cup no fat milk, 2 tablespoons sour cream and 2 tablespoon butter substitute. Skipped the salt and added lots of pepper. I drained the parsnips and potatoes added the remaining ingredients and mashed all to a creamy mixture. Thanks!!