Mashed Potatoes and Parsnips
Yukon Gold potatoes have a rich flavor, creamy texture, and beautiful color.
- 4 Yukon Gold potatoes
- 2 parsnips
- 1 tablespoon olive oil
- ¼ teaspoon salt, optional
Peel potatoes and parsnips.
Roughly chop vegetables and place in a medium saucepan.
Cover with water.
Bring to a boil, then reduce heat to a simmer.
Cook until vegetables are tender, approximately 10–15 minutes, depending on size of chopped pieces.
Drain, reserving cooking liquid.
Return vegetables to pot, mash with a potato masher or fork; stir in olive oil and salt if using.
Add reserved cooking water, one tablespoon at a time, until mash is the desired consistency.
MAKES 3 CUPS (6 SERVINGS)
Calories: 223 | Fat: 3 g | Protein: 5 g | Fiber: 8 g
Parsnips, a Late-Fall Treat
Parsnips look very similar to white carrots. Because they are at their sweetest after having been exposed to cold temperatures, they are best in the late fall or early winter. Cook them in the same way as carrots for great-tasting results.