Mashed Parsnips and Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Parsnips add a slightly sweet flavor to mashed potatoes in this recipe. Flecks of thyme add a bit of color. Ingredients:
5 large potatoes (about 2-1/2 pounds), peeled and quartered |
7 medium parsnips, peeled and cut into 1/2-inch slices |
1/2 cup half-and-half cream |
1/4 cup butter, cubed |
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme |
1 teaspoon salt |
1 teaspoon grated lemon peel |
Directions:
1. Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon peel; beat until smooth. Yield: 10 servings.
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