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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

45 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 1
Rating: 2 stars
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.
Rating: Unrated
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.