Parsnip Mashed Potatoes

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Try this twist on classic mashed potatoes for your Thanksgiving table.

Ingredients

Preparation

Peel potatoes and cut into quarters. Peel parsnip and cut into small chunks. The parsnip chunks should be slightly smaller than the potato chunks, as they take longer to cook.

Put the potatoes and parsnips into a large pot of boiling water and boil them until they are easily pierced with a fork. Drain. Return the potatoes and parsnips to the pot and mash them by hand with a potato masher. Add butter, cheese, milk, salt and pepper. Continue to mash until the desired consistency is reached.

Recipe by Alicia Guy, PCC Cooks instructor

Source: Sound Consumer, November 2009

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cheese, holidays, parsnips, potatoes

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