MASHED PARSNIPS AND POTATOES

Mashed Parsnips and Potatoes image

Parsnips add a slightly sweet flavor to mashed potatoes in this recipe. Flecks of thyme add a bit of color.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

5 large potatoes (about 2-1/2 pounds), peeled and quartered
7 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon grated lemon zest

Steps:

Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon zest; beat until smooth.

Nutrition Facts : Calories 282 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 297mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein.