Potato and Parsnip Mash

Photo by Kana Okada
Potato and Parsnip Mash 2.9 20 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
Secret Identity: Parsnips


  1. Check 2 pounds russet potatoes, peeled and quartered
  2. Check 1 pound parsnips, peeled and cut into 1/2-inch pieces
  3. Check kosher salt
  4. Check 1/2 cup heavy cream
  5. Check 1/4 cup whole milk
  6. Check 2 tablespoons unsalted butter


  1. Place the potatoes and parsnips in a medium pot. Cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.
  2. Meanwhile, in a small saucepan, over medium heat, heat the cream, milk, and butter.
  3. Drain the potatoes and parsnips and return to the pot. Add the cream mixture and 1/2 teaspoon salt and mash. Transfer to a serving bowl.