The new and healthier version of mashed potatoes in our house? Mashed parsnips! My household was very dubious when I whipped these up this summer and served them instead of our regular side dish of mashed potatoes. They are different, but they are so sweet and savory that I had my family gobbling them down before they could finish complaining. So, now when I bring out a bag or two of parsnips they actually get excited!
Just as easy as making mashed potatoes, mashed parsnips can be made in about 30 minutes from start to finish. I personally find that the parsnips cook much quicker than potatoes and mash easier too. As they are already so sweet, I find I also don’t need to add as much cream and butter. Just a little bit of each and a dash of salt and pepper and this is the perfect side dish for chicken or any kind of meal where you would normally have mashed potatoes!
2 pounds parsnips
4 cups water
1 tablespoon butter
1/4 cup of light cream (or milk)
salt and pepper to taste
Peel parsnips (you can also leave the peel on if they are washed well and are young – just like you would when making mashed potatoes with the skin on) and cut into 1/4 – 1/2 inch slices. Place in a pot and cover with water. Set on high heat and cook until fork tender, about 20 minutes.
Once cooked, drain water and then add in the butter, cream, and salt and pepper. Using a hand masher or a mixer, mash the parsnips until soft and creamy.
Serve hot with additional freshly ground pepper (okay and a little more butter in our house).
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