Parsnip and Potato Puree
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds parsnips
- 3pounds potatoes
- ½cup heavy cream
- 4tablespoons butter
- Coarse salt and freshly ground pepper
Nutritional analysis per serving (10 servings)
256 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 4 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
- Step 2
Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.
Private Notes
Comments
Wonderful recipe. We served it with a cornbread and sausage stuffed crown of pork for Christmas dinner. The parsnips gave it a slight sweetness which even the grandkids loved.
This is a great recipe. It has become my got-to mashed potatoes recipe. I throw a couple of cloves of garlic into the water and put everything through a ricer before adding the dairy. So good.
So easy. Delicious.
Don’t worry about quantities: 2 good size parsnips with 6-8 Yukon gold potatoes is fine. Cook parsnips in a little salty water ; then add potatoes more water salt. . When ready, mash & add Creme Fraiche and finely chopped green onion. Bingo.
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