If you want more of a rustic feel like ours, we use a potato masher.

Transfer the potatoes and parsnips to a bowl.

If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes.For older parsnips, you will want to scrape off a thin layer with a peeler. salt, bring to a boil, and cook until the potatoes are easily pierced with a fork, about 20 minutes after the water begins to boil. The general rule is for young parsnips, you do not need to peel them. Peeling the parsnips: Some people peel their parsnips no matter what.If you undercook them it will be difficult to mash them. You want to boil the parsnips until they are fork-tender.When you are cooking parsnips to mash consider: Preparation Cook the potatoes and parsnips in a pan for 10-12 minutes or until tender Drain and return to the same pan Mash with the cream/milk, pepper. This is like a blank pallet for you to give whatever flavors you like. Ingredients 2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces 2 medium parsnips (about 1/2 pound), peeled and cut into 1/2-inch. You can make this recipe with the rosemary and garlic, with thyme, or any other herb combinations you like. The best thing about this recipe is that the potatoes and parsnips will taste amazing with just about any seasoning. Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. In a covered large saucepan, cook potatoes and parsnips in a small amount of boiling, lightly salted water for 20 to 25 minutes or until tender drain. Make sure to check out my recipe for chipotle mashed potatoes with sour cream, and my slow cooker mashed sweet potatoes.Ĭan I Use Different Herbs in This Parsnip Potato Mash? Peel and cut the parsnips into large chunks. At only 120 calories and 4 Weight Watchers SmartPoints per serving, you’ll want to save this recipe for many meals to come! Serve these Potato Parsnip Mash with Rosemary & Garlic anytime and they’re that easy to make. Parsnips and potatoes come together for a delicious and healthier take on mashed potatoes. Potato Parsnip Mash with Rosemary & Garlic I recommend you make this Honey Mustard Pretzel Baked Chicken Strips Recipe with parsnip mash. This parsnip recipe is such a great side dish a variety of dinners. Of course, you also want to be sure to distribute the butter evenly.

Be sure to mix everything together so the potatoes and parsnips are well incorporated. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Reduce heat and simmer until tender, 20 to 25 minutes. In terms of consistency, you can keep them on the lumpier side or the smoother side it's completely up to you. Method Place potatoes and parsnips in a large pot, cover with water and bring to a boil over high heat. It is so good, nutritious and easy to make. Use a potato masher to mash the potatoes and parsnips well. Looking for a delicious and healthy version of mashed potatoes? You have to try this Potato Parsnip Mash with Rosemary & Garlic.

Mashed potatoes and parsnips