Food > Recipe Directory > Courses/Meal Type > Sides > Mashed Potatoes and Parsnips
Mashed Potatoes and Parsnips Recipe
Mashed Potatoes and Parsnips
Parsnips are not a southern vegetable, they grow well in cool climates and become sweeter when they have been left in the ground until a frost.
Ingredients
- 3 lbs (1.5 kg) potato (6 to 8 medium), peeled and cut into chunks
- 1-1/2 lbs (750 g) parsnip (7 medium), peeled, woody cores removed and cut into chunks
- 2 cloves garlic, peeled
- Pinch salt
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) milk, approx.
- salt and pepper
Preparation
Place potatoes, parsnips and garlic in a large saucepan. Cover with cold water and season lightly with salt. Bring to a boil, reduce heat and simmer, covered until vegetables are very tender, 15 to 20 minutes. Drain well; return vegetables to saucepan.
Place over low heat to dry out slightly, shaking saucepan occasionally. Mash with potato masher, add butter, mashing to melt, then stir in enough milk for a creamy consistency. Season to taste with salt and pepper.
Makes 10 servings.
- Serving(s)
- 10
| Per Serving: about | |
|---|---|
| Calories | 174 |
| Protein | 4 g |
| Fat (total) | 3 g |
| Carbohydrate | 34 g |
| Fibre | 3 g |
| Sodium | 163 mg |
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