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RECIPE
7 INGREDIENTS5 STEPS40MIN

Potato and Parsnip Mash

5.0
3 Ratings

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Mashed potatoes with a delicious addition of parsnips. You can use your go-to mashed potato recipe, just use a 2:1 ratio of parsnips:potatoes.
40MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
6 3/4 cups
peeled and chopped into large pieces
3 cups
peeled and chopped into large pieces
1 1/2 cups
Heavy Cream
2 cloves
Garlic , crushed
2 Tbsp
or more if desired
to taste
to taste
or White Pepper

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Nutrition Per Serving

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CALORIES
406
FAT
24.2 g
PROTEIN
3.5 g
CARBS
45.2 g

Cooking Instructions

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Step 1
Bring two medium size pots of salted water to a boil and boil the Parsnip (2 pound) and Yukon Gold Potato (1 pound) separately until fork tender, about 15-20 minutes.
Step 2
While those are cooking, add the Garlic (2 clove) to the Heavy Cream (1 1/2 cup) 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 (2 tablespoon) 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.

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Nutrition Per Serving
Calories
406
% Daily Value*
Fat
24.2 g
31%
Saturated Fat
16.4 g
82%
Trans Fat
0.0 g
--
Cholesterol
89.4 mg
30%
Carbohydrates
45.2 g
16%
Fiber
8.5 g
30%
Sugars
7.8 g
--
Protein
3.5 g
7%
Sodium
16.1 mg
1%
Vitamin D
--
--
Calcium
149.1 mg
11%
Iron
1.5 mg
8%
Potassium
953.5 mg
20%
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