MASHED POTATOES AND PARSNIPS
Steps:
- Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- 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.
MASHED PARSNIPS
I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!
Provided by Amy Westerman
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g
CHEESY MASHED POTATOES ANDPARSNIPS
Mix up your menu with a side of Cheesy Mashed Potatoes and Parsnips this evening. Ready in less than half an hour, Cheesy Mashed Potatoes and Parsnips is a simple yet elegant substitute for everyday mashed potatoes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Microwave potatoes as directed in Step 1 of package directions. Meanwhile, shred parsnips; place in medium microwaveable bowl. Add water; cover with waxed paper.
- Remove cooked potatoes from microwave; set aside. Microwave parsnips 5 min. or until tender; drain.
- Open bag of potatoes; pour into large bowl. Add parsnips; mash lightly. Add milk and butter; mash until smooth.
- Stir in cheese and half the chives; sprinkle with remaining chives.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
MASHED POTATOES WITH PARSNIPS
Steps:
- Peel potatoes and parsnips. Trim off parsnip ends.
- Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
- Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
- Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
- Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 7 grams, TransFat 0 grams
CHEDDAR MASHED POTATOES
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
- Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
- In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.
Nutrition Facts : Calories 269 g, Fat 12 g, Protein 2 g
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g
GARLIC MASHED POTATOES AND PARSNIPS
My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!
Provided by Witch Doctor
Categories Potato
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
- Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.
Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9
MASHED POTATO 'N' PARSNIP
"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.
Nutrition Facts : Calories 292 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 7g fiber), Protein 6g protein.
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