Serve these with Roasted Seitan for a hearty winter meal. Add butter or oil and mash, adding cooking water as needed to obtain desired consistency.

Reduce heat and cook until vegetables are tender, about 15. 4 pounds Yukon Gold potatoes, peeled and cut into chunks 1 pound parsnips, peeled and cut into chunks 1 cup milk, warm 6 tablespoons unsalted butter 1. Now mash both, then stir with a whisk and gradually add some of the collected liquid (broth) until the. Set colander over bowl and drain vegetables, then pour them back into saucepan. 1 pound baking potatoes about 4 small 1 pound parsnips about 2 medium or 1 large 2 tablespoons unsalted butter 1 tablespoon minced garlic 2 teaspoons fresh. Place prepared potatoes and parsnips in a large pot of cold water. Peel and dice the parsnips and potatoes with a peeler. You can also try this recipe with celery root or turnips. Add salt, reduce heat, and simmer about 15 minutes, until vegetables are tender. Adding parsnips to the mash delivers a deliciously earthy and savory flavor. Place water in saucepan along with potatoes, parsnips, and garlic and bring to a boil. 1½ pounds potatoes, peeled (optional) and cut into pieces.These aren’t much more work than regular mashed potatoes, but they have a lot more flavor.

Mashed potatoes and parsnips