Parsnip Mashed Potatoes Recipe

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Ingredients

Count

Nutrition

2123

Calories

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Ingredients:

Serving

2 lb parsnips, peeled and cut into 1-in. chunks
2 lb yukon gold potatoes, peeled and cut into 1-in. chunks
6 tbsp butter, melted
1/2 cup hot half-and-half
about 1 tsp. salt
about 1/2 tsp. freshly ground black pepper

Directions:

Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.
Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.
*For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.
Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.
Note: Nutritional analysis is per 1/2-cup serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2122.5 Kcal (8886 kJ)
Calories from fat	752.1 Kcal
		% Daily Value*
Total Fat	83.57g	129%
Cholesterol	227.95mg	76%
Sodium	2475.39mg	103%
Potassium	7395.09mg	157%
Total Carbs	332.1g	111%
Sugars	54.43g	218%
Dietary Fiber	54.71g	219%
Protein	31.81g	64%
Vitamin C	318.7mg	531%
Vitamin A	0.9mg	28%
Iron	743.9mg	4133%
Calcium	607.5mg	61%

Amount Per 100 g
Calories	104.69 Kcal (438 kJ)
Calories from fat	37.1 Kcal
		% Daily Value*
Total Fat	4.12g	129%
Cholesterol	11.24mg	76%
Sodium	122.1mg	103%
Potassium	364.77mg	157%
Total Carbs	16.38g	111%
Sugars	2.68g	218%
Dietary Fiber	2.7g	219%
Protein	1.57g	64%
Vitamin C	15.7mg	531%
Iron	36.7mg	4133%
Calcium	30mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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