Simple Parsnip and White Potato Chunky Mash
This simple side dish is made with flavorful parsnips and white potatoes. The chunky style mash make a great dinner accompaniment in the winter months and offers a pleasant change from the average run of the mill mashed potato.
Equipment
- 1 Cutting board
- 1 Paring Knife
- 1 Vegetable peeler
- 1 Chopping Knife
- 1 Medium to Large Saucepan
- 1 Potato Masher
- 1 measuring cup
- 1 Colander
Ingredients
- 3 Whole Parsnip Larger in Size
- 7-10 White Potatoes Medium in Size
- ½ Cup Salted Butter
- ⅔ Cup 2% Milk
- Water Enough to cover for cooking
- Optional *Dry Parsley or Chives For Garnish
Instructions
- First peel the parsnips and potatoes cutting them to uniform size.
- Place in the saucepan and just enough cover with water to cover all.
- Bring to boil uncovered on high heat.
- Reduce temperature to keep from boiling over.
- Continue to cook until the potatoes are fork tender. Approximately 15-20 minutes.
- Drain the vegetables in the colander and then return to the pot.
- Add the butter and use the masher to start mashing the vegetables.
- Once the butter is fully mixed in add the cold milk.
- Continue to mash only until blended. Mixture should still be chunky.
- Put in serving dish and sprinkle lightly with dry parsley or chives.
- Serve immediately.
Nutrition
Calories: 368kcalCarbohydrates: 52gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 40mgPotassium: 1177mgFiber: 8gSugar: 8gVitamin A: 540IUVitamin C: 52mgCalcium: 87mgIron: 2mg
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