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Parsnip and Potato Mash

Written on November 2, 2012

Are you traditional when it comes to your Thanksgiving meal or do you like to change things up? This parsnip and potato mash recipe is somewhere between traditional and alternative. Mashed potatoes grace many a Thanksgiving table, but the addition of parsnips takes it to a new, tasty level. Try serving parsnip and potato mash this year and let us know what you think!

Parsnip and Potato Mash

Serves 6

¾ lb Parsnips, peeled and cut into 1 inch pieces
2 lbs Yukon gold potatoes, peeled and quartered
6 tbsp Butter
¾ cup Whole milk
1 tbsp Salt
Salt or garlic salt & pepper to taste


Place potatoes and parsnips in a large pot and cover with water. Add tablespoon of salt and bring to a boil over medium-high heat. Cook vegetables until tender, then drain and rest.

Heat butter and milk in a small saucepan on low-medium. Return vegetables to the pot and mash with a potato masher. Slowly add the milk and butter mixture as you continue to mash. Season with salt or garlic salt and pepper. Serve in a large dish or bowl and enjoy!

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  • Rfclose

    Better if you boil in chicken broth instead of water and add a little chopped fresh chives.

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