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Parsnip Mashed Potatoes

Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness.

 2 pounds parsnips, peeled and cut into 1-in. chunks
 2 pounds Yukon Gold potatoes, peeled and cut into 1-in. chunks
 6 tablespoons butter, melted*
 1/2 cup hot half-and-half*
  About 1 tsp. salt
  About 1/2 tsp. freshly ground black pepper
Step 1
1

Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.

Step 2
2

Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.

Step 3
3

*For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.

Step 4
4

Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.

Step 5
5

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts
Amount Per Serving
Calories 171Calories from Fat 37
% Daily Value *
Total Fat 7.1g11%

Saturated Fat 4.3g22%
Cholesterol 19mg7%
Sodium 267mg12%
Total Carbohydrate 24g8%

Dietary Fiber 4g16%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.