Parsnip Mashed Potatoes

My last trip to the grocery store, I forced myself to step outside of my vegetable comfort zone and put at least two vegetables in my cart that were in season, local, and ones that I don't normally buy. Parsnips made the cut. A fun vegetable and very useful no doubt, just not one that calls to me on a "crave" level yet.

Back home inside my crisper drawer they sat for two days as I pondered how I was going to prepare them. I pulled them out on roast chicken night, deciding they would pair perfectly in a mash medley with some creamy, gold yukon potatoes sitting on my counter. This meal is for hubby, I told myself, I know I'm going to win some brownie points tonight with this meat and potato classic... (not that I need to win brownie points. I'm so lucky to have a husband who happens to love my healthy, adventurous cooking).

I love how the parsnips add a subtle hint of sweetness to this dish that makes it absolutely divine. And pack the mash with a nutritious punch, full of potassium, iron, calcium, fiber, vitamins B, Vitamin K, vitamin C, and manganese, and zinc!


Parsnip Mashed Potatoes

5-6 yukon gold potatoes
3 parsnips
1/4 cup milk or cream
2 tablespoons butter
salt, pepper

Wash and cut potatoes into large chunks and place in a medium size saucepan. Peel and chop parsnips into large chunks and add to potato pan. Cover with water. Heat to a rapid boil, then reduce heat to a low rolling boil and cook uncovered for 15 minutes, or until vegetables are tender. Turn off the heat and drain the water.

To the potato/parsnip pan, add milk or cream, and butter. Mash with a potato masher until you reach desired mash consistency. Add more milk if you like your mash thinner. Salt and pepper to taste.