Best Parsnip Potato Mash Recipes

SWEET POTATO AND PARSNIP MASH

Steps:

• Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
• Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
• Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

PARSNIP LEEK POTATO MASH

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE

Steps:

• Combine stock (or water) and garlic in a large pot over medium high-heat.
• Bring to boil, cover and reduce heat to low and simmer 5 minutes.
• Add potatoes and cook for 5 minutes.
• Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
• Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
• Stir in olive oil, horseradish, chopped herbs and cream.
• If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
• Place in serving dish.
• Cut leek into long julienne strips.
• Heat oil in small skillet until very hot.
• Add leaks and cook for 20 seconds or more until golden brown.
• Remove immediately from oil and drain on paper towels.
• Season with salt.
• Sprinkle on top of potatoes and serve.

PARSNIP-POTATO MASH

Steps:

• Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
• Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

TURNIP, POTATO AND PARSNIP MASH

Steps:

• 1. NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
• 2. In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
• 3. Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.

CARROT, PARSNIP, SWEET POTATO MASH

Steps:

• Combine Potatoes, Carrots, Parsnips and Garlic in a large saucepan.
• Add Broth and bring to a boil over high heat.
• Reduce to heat to medium and simmer covered until all vegetables are tender, about 30 minutes.
• Pour through a strainer into bowl, reserving cooking liquid.
• In batches, process the cooked vegetables in a food processor until smooth, about 30 seconds...Adding 1-2 teaspoons of cooking liquid per batch as needed.
• On the last batch, add in the olive oil, salt and pepper.
• Combine the processed vegetables and transfer to a greased casserole dish or bowl.
• Ready to serve or refrigerate and warm up before serving in a 325 degree oven for 30 minutes.