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Parsnip Mashed Potatoes

Diet.Chef's picture
  Yukon gold potatoes, 2 1⁄2 Pound, peeled and cubed
  Parsnips 1 1⁄2 Pound, peeled and sliced 1/2-inch thick
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Unsalted butter 1 Tablespoon
  Leeks 2 , white part only, cleaned and chopped
  Minced fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Fat free half and half 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon

1. In a stockpot or Dutch oven, bring the potatoes, parsnips, broth, and the water to a boil. Cook, covered, until the vegetables are very tender, about 25 minutes.
2. Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the leeks and cook until softened, 5 minutes; add the thyme and cook until tender, 2-3 minutes more. Set aside.
3. Drain the potato-parsnip mixture in a colander set over a bowl, reserving the liquid. Return the vegetables to the same pot and coarsely mash. Transfer to a food processor.
4. Bring 2/3 cup of the cooking liquid and the half-and-half to a simmer in a medium saucepan; stir in the oil, salt, and pepper.With the food processor running, pour the mixture through the feed tube and pulse, stopping to scrape the sides once or twice, until smooth.Transfer to a serving bowl and stir in the leeks.

Recipe Summary

Side Dish
Cook Time: 
35 Minutes

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