Mashed Parsnips with Potatoes|Print

Servings: 4

Parsnips

1 lb, peeled, chopped

Russet potato

1, peeled, chopped

Garlic

2 cloves

Salt

to taste

Sour cream

1/3 cup

Butter

3 tbsp

Nutmeg

1 tsp (or to taste)

Ground black pepper

to taste

Mashed Parsnips with Potatoes

Prep:

15 m

Cook:

25 m

Ready in:

40 m

Place potato, garlic, and parsnips in a saucepan. Cover with water, add salt and bring to a boil. Keep cooking for 20 minutes, or until soft.
Reserve cooking liquid (1/2 cup). Drain the potato and parsnips. Return them to the pot. Add the liquid. Add sour cream, butter, salt (1 tsp), and nutmeg. Beat with a mixer. Then, season with ground black pepper to taste. Serve and enjoy your Mashed Parsnips!