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.
When the water boils, place the parsnips and potatoes in the saucepan and cook for 30-35 minutes, until the chunks are fork-tender.
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.
Serve garnished with fresh herbs or a sprinkle of Parmesan cheese!
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.