Mashed Parsnips and Potatoes
Source: Food Hero Oregon State University Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A twist on a classic comfort food, this combination of parsnips and potatoes is sure to hit the spot. This dish can be made with substitutions: like using yogurt instead of milk. Enjoy it your way!
- Makes
- 6 servings
Ingredients
- 2 cups parsnips, chopped
- 3 medium potatoes, chopped
- 1/2 cup low-fat 1% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
Directions
- Wash hands with soap and water.
- Scrub parsnips and potatoes under running water and peel.
- Cut into similar size pieces.
- In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
Try other seasonings such as parsley, thyme or nutmeg. Learn more about: Parsnips Potatoes
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