Ingredients Jump to Instructions ↓

  1. 1/2 pound Idaho potatoes, peeled and diced

  2. 1/2 pound parsnips, peeled and chopped Salt

  3. 2 tablespoons unsalted butter

  4. 1/2 cup heavy cream Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Put the potatoes and parsnips in a large saucepan with water to cover. Season with salt, put the lid on, and bring to a boil. Reduce the heat to medium and cook until fork tender. Drain. Return the potatoes to the pan and, over low heat, stir with a fork or wire whisk to dry them. Add the butter and cream, season with salt and pepper, and mix or mash well, leaving a few lumps. Serve hot. Yield : 2 servings


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