Ingredients
4 tbsp (1/4 cup) unsalted butter
1 pound parsnips (500 g). Approx. 3-4 parsnips. Peeled and chopped into even sizes.
Tip: If you have large parsnips, cut out the woody core.
1 pound (500 g) yellow or white potatoes. Approx. 3-4 potatoes. Chopped into even sizes approx. 1 inch cubes. It is your choice if you decide to peel them or not – peeling makes for smooth mash and keeping the skin adds extra fibre.
1/2 cup milk
Sea salt and freshly ground pepper, to taste
Directions
- In a large saucepan, melt 2 tablespoons butter over medium heat. Add parsnips and cook, stirring occasionally until they begin to soften, about 5 minutes.
- Add potatoes and cover veggies with water. Cover the pot and bring to a boil.
- When boiling, reduce heat and simmer about 20 minutes, until parsnips and potatoes are very tender. Drain water using a colander.
- Return parsnips and potatoes to the pot and mash until desired consistency. Alternatively, move to stand mixer to mash. Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper as desired, and serve immediately.
Tip: The smaller the veggies are cut, the faster they will cook.
Serves 4
Source: ProduceMadeSimple.ca
