Make-Ahead Mashed Potatoes and Parsnips
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!
Servings: 6
Ingredients
- 3 large russet potatoes
- 2 parsnips
- ⅓ cup butter
- ½ cup milk
- salt and pepper to taste
Instructions
- 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!
Notes
Prep Tips:
- Choose russet potatoes for a fluffy mash that pairs nicely with the slightly sweet, earthy flavor of the parsnips.
- Cut the potatoes and parsnips into similarly sized chunks so they cook evenly and become tender at about the same time.
- If your result is too lumpy, return it to the stove with a little extra milk and cook a bit longer, then mashing it again.
- If it's too thick, add more milk or butter a little at a time until you reach your preferred consistency.
- If it's too thin, heat it uncovered on the stove or in the microwave to help excess moisture evaporate.
- For the smoothest texture, mash while the vegetables are still hot. A hand masher gives you a little more texture, while an electric mixer makes the mash smoother. (Avoid overmixing with an electric mixer, which can make potatoes gummy.)
Variations:
- Add roasted garlic or a little garlic powder for a savory flavor boost.
- Stir in grated Parmesan cheese for a richer, cheesier mash.
- Mix in fresh herbs such as chives, thyme, or rosemary to complement a holiday meal.
- For extra creaminess, replace some of the milk with heavy cream or sour cream.
Serving Suggestions:
- Serve alongside roast turkey, baked ham, or roast chicken for a delicious holiday side dish.
- Pair with beef roast or pork tenderloin for a comforting Sunday dinner.
- Top with fresh herbs or a sprinkle of Parmesan cheese just before serving.
- Add a pat of butter to each serving.
- Serve with gravy if you're making a traditional holiday meal.
Storage:
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- For longer storage, freeze the mash for up to 3 months in a freezer-safe container.
- To freeze individual portions, scoop the mash onto a wax paper-lined baking sheet and freeze until solid. Transfer the frozen portions to a freezer-safe container or bag for convenient reheating.
- Reheat on the stovetop or in the microwave until heated through, stirring occasionally. Add a little milk if the mash has thickened during storage.
- If reheating a large batch, warm it gently over low heat and stir frequently to help maintain a creamy texture.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 667mg | Fiber: 4g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 1mg
