Golden Mashed Potatoes And Parsnips Recipe

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Servings: 1


Cost per recipe $3.61 view details
  • Many heartland cooks claim which parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add in them to the dish when the instructions call for chopped fresh parsley.
  • 1 1/2 lb potatoes, peeled, cut into 2 inch pcs
  • 1 lb parsnips, peeled, cut into 1 1/2 inch pcs
  • 3 ounce trimmed parsley root (about 3 medium), peeled, but into 1 inch pcs (opt)
  • 1 lrg garlic clove, halved
  • 3 c. (or possibly more) water
  • 1 x 14 1/(2-oz) can low-salt chicken broth
  • 1/4 c. whipping cream
  • 2 Tbsp. (1/4 stick) butter
  • 2 Tbsp. chopped fresh parsley or possibly parsley root tops Additional chopped fresh parsley


  1. Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add in 3 c. water and broth; if necessary, add in additional water to cover by 1 inch. Boil uncovered till vegetables are tender, about 25 min. Drain vegetables, reserving liquid.
  2. Return vegetables to pot. Add in cream and butter. Set over low heat; mash till mix is smooth; and fluffy, adding sufficient reserved cooking liquid to thin to desired consistency. Fold in 2 Tbsp. parsley. (Can be made 2 hrs ahead. Cover; let stand at room temperature. Re-hot over low heat, stirring.) Transfer to bowl. Top with additional parsley.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 961g
Calories 992  
Calories from Fat 314 32%
Total Fat 35.81g 45%
Saturated Fat 21.85g 87%
Trans Fat 0.0g  
Cholesterol 102mg 34%
Sodium 248mg 10%
Potassium 3663mg 105%
Total Carbs 159.82g 43%
Dietary Fiber 30.4g 101%
Sugars 22.6g 15%
Protein 16.01g 26%
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