Mashed Potatoes and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cut the parsnips smaller than the potatoes so they will finish cooking at the same time. Also, because the parsnip pieces are small, they're easier to mash. Ingredients:
2 cups chopped peeled parsnip |
2 cups cubed peeled baking potato |
1/2 cup half-and-half |
2 teaspoons butter |
3/4 teaspoon kosher salt |
1/4 teaspoon coarsely ground black pepper |
Directions:
1. Place parsnip and potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients; mash with a potato masher to desired consistency.
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