Mashed Potatoes and Parsnips

Mashed Potatoes and Parsnips
Mashed Potatoes and Parsnips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounce(s) (about 3 medium) Yukon Gold potatoes, peeled and cut into 2-inch pieces

  • 12

    ounce(s) (about 3 medium) parsnips, peeled and cut into 2-inch pieces

  • Kosher salt

  • Pepper

  • 1

    lemon

  • 3/4

    cup(s) milk

  • 8

    sprig(s) thyme

  • 2

    clove(s) garlic, smashed

  • 2

    tablespoon(s) unsalted butter

Directions

Place the potatoes and parsnips in a medium saucepan, add enough cold water to cover, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until just tender, 15 to 20 minutes. Meanwhile, using a peeler, remove 4 strips of lemon zest and place in a small saucepan. Add the milk, thyme, garlic, and butter and bring the mixture to a boil. Reduce heat and simmer for 2 minutes; remove from the heat. Drain the vegetables and return to the pot. Strain the milk mixture into the pot with the vegetables and mash to desired consistency. Squeeze in 2 tablespoons lemon juice, season with 1/2 teaspoon each salt and pepper, and mix to combine.

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