Potato & Parsnip Mash
Equipment
- Cutting Board
- Knife
- Potato Masher
- sauce pan
- Stove
Ingredients
- 1 ½ pounds parsnips
- 1 ½ pounds yukon gold potatoes
- 2 teaspoons Salt
- 4 ½ cups water
- 2 Tbsp unsalted butter
- ½ teaspoon salt
- 1 Tbsp chopped parsley
- 1 Tbsp chopped chives
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prep:
- Peel the parsnips. Cut them crosswise into ½-inch thick
- medallions. Peel the potatoes and cut them into 1 to 1 ½-
- inch chunks.
- Simmer:
- Place into a medium saucepan, cover with water, add two
- teaspoons of salt. Bring to a simmer, reduce the heat, cover
- and let cook for 10 minutes, until a fork can pierce easily.
- Steam
- Drain and return the parsnips and potatoes to the warm
- pan. Cover and let steam in the heat of the pan for 10
- minutes.
- Mash
- Using a potato masher, mash the parsnips and potatoes
- until nicely mashed. Don’t over mash or they will be gluey.
- Season
- Add butter and salt (omit salt if using salted butter), and
- mash some more. Stir in the chopped parsley and chives.
- Add black pepper and more salt to taste.
Nutrition
Calories: 309kcalCarbohydrates: 60gProtein: 6gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 1495mgPotassium: 1356mgFiber: 12gSugar: 9gVitamin A: 178IUVitamin C: 62mgCalcium: 92mgIron: 2mg
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