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Whipped Potatoes & Parsnips with Brown Butter


These creamy potatoes are sweet and nutty with the addition of parsnip and brown butter. It is my signature side dish for roasted chicken or pork. It is delicious as a casserole topper, too.

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Rate this recipe 4.8/5 (10 Votes)


  • 3 medium white potatoes
  • 1 small parsnip
  • 1.5 TBLS butter
  • 1/4 C. milk
  • salt
  • pepper


Preparation time 10mins
Cooking time 30mins


Step 1

Peel potatoes and parsnip
Place in a medium saucepan and fill with enough cold salted water to cover the potatoes
Bring to boil, cover and reduce heat to medium
In a separate small sauce pan melt butter over medium heat and whisk until butter browns (remove from heat immediately to stop the browning)
Boil potatoes for 20 minutes drain and return to the pan. Add the brown butter, milk, salt and pepper to taste
Whip with electric mixer until smooth

Note: add the milk to the sauce pan after pouring out the butter to pick up the remainder of the butter


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