Creamy Mashed Potatoes and Parsnips

A festive side dish recipe for your holiday meal

Parsnips, which look a bit like cream-coloured carrots, add flavour and texture to otherwise traditional mashed potatoes. Stir in a handful of chopped green onions or grated cheddar cheese before serving, if you like. Enjoy!

Serves: 10


4 pounds Yukon gold potatoes, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
1 cup milk, hot
6 tablespoons unsalted butter
Freshly ground white pepper
Salt and pepper, to taste


Place potatoes and parsnips in a large pot, covered with water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes or until potatoes are very tender. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve.


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