Potato and Parsnip Mash

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

905 g

Parsnips

peeled and chopped into large pieces

455 g

Yukon Gold Potatoes

peeled and chopped into large pieces

360 mL

Heavy Cream

2 cloves

Garlic , crushed

30 g

Butter

or more if desired

to taste

Salt

to taste

Ground Black Pepper

or White Pepper

Cooking Instructions

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Step 1

Bring two medium size pots of salted water to a boil and boil the Parsnips (905 g) and Yukon Gold Potatoes (455 g) separately until fork tender, about 15-20 minutes.

Step 2

While those are cooking, add the Garlic (2 cloves) to the Heavy Cream (360 mL) and allow to steep for at least 20 minutes.

Step 3

Drain the parsnips and potatoes, then mash with either a potato masher, a hand held mixer, ricer, or however you prefer to make mashed potatoes.

Step 4

Heat the cream until hot (either stove top in a small sauce pan or microwave), carefully remove the garlic cloves, then stir into the mashed potatoes. Once creamy, add in as much or as little Butter (30 g) as preferred then season with Salt (to taste) and  Ground Black Pepper (to taste) .

Step 5

You can also stir in fresh parsley or chives.