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Ingredients
- 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
- 1 1/2 pounds parsnips (about 8 small), peeled and chopped
- Kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup half-and-half
- Freshly ground black pepper
- Finely chopped chives, for garnish, optional
Directions
- Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
- Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 254 | 43% |
| Total Fat 28.9g | 36% |
| Saturated Fat 17.96g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 50mg | 2% |
| Potassium 1798mg | 51% |
| Total Carbs 79.38g | 21% |
| Dietary Fiber 10.9g | 36% |
| Sugars 8.85g | 6% |
| Protein 9.44g | 15% |
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