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Mashed Parsnips and Potatoes

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.

  • servings: 4

Ingredients

  • 4 tablespoons unsalted butter
  • 2 small leeks, white parts only, washed well, thinly sliced crosswise
  • 1 pound parsnips, peeled, roughly chopped
  • 1 pound Idaho potatoes, peeled, roughly chopped
  • 1/2 cup milk
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.

  2. Step 2

    Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

Source
Martha Stewart Living, December 2000

Reviews (2)

  • 9 Dec, 2013

    I cooked the potatoes a little longer than called for, and they were still undercooked. I recommend lengthening the cook time in order to ensure that it is possible to mash the ingredients sufficiently.

  • 22 Sep, 2010

    Step 2 and 3 are exactly the same. Does this mean we are to do step 2 twice? Is there a step missing or are there only 2 steps? I personally don't understand why we would do it twice.