This simple parsnip and potato mash is a perfect way to dress up your holiday dinner! This is a tasty and easy side dish that will leave your guests begging for the recipe. The parsnips add a sweet flavor with a slight bite that add all kinds of interesting to the regular ho-hum mashed potatoes!
Place a medium saucepan over medium-high heat. While it's heating, wash and peel the potatoes and parsnips and chop into large chunks.
3 large russet potatoes
When the water boils, place the parsnips and potatoes in the saucepan and cook for 30-35 minutes, until the chunks are fork-tender.
2 parsnips
Drain the water, place the chunks in a large bowl and mash them (use a hand masher, electric hand mixer, or food processor.) As you are mashing, add in the butter, milk, salt, and pepper to incorporate.
⅓ cup butter, ½ cup milk, salt and pepper to taste
Serve garnished with fresh herbs or a sprinkle of Parmesan cheese!
Video
Notes
Is your mash too lumpy? Place back on the stove with a little extra milk, cook for a while longer, and mash again.
Is your mash too thick? Add more milk or butter, a little at a time, until it reaches the desired consistency.
Is your mash too thin? Place on the stove or in the microwave and cook a little longer, uncovered, until it thickens up.
Store leftovers in the fridge for 3-4 days or the freezer for up to 3 months. To reheat, simple place on the stove or in the microwave and cook until hot. Add a little milk if it's too thick.
Store individual portions in the freezer by placing each scooped portion on wax paper on a baking sheet and freeze. Once the portions are frozen, transfer them to a container or ziplock bag to keep in the freezer until ready to use.