Vermont Harvest of the Month
  • Get Started
    • VTHOM 101
    • Educator
    • Food Service
    • Farmer
    • Retailer
    • Individual & Family
    • Take the Pledge
    • About HOM >
      • Partners
      • Team
      • Pledgers >
        • Pledger Spotlights
  • Monthly Materials
    • 2023 Calendar
    • September 2023 | Sweet Peppers
    • October 2023 | Apples
    • November 2023 | Winter Squash
    • December 2023 | Sweet Potatoes
    • January 2023 | Beets
    • February 2023 | Carrots
    • March 2023 | Maple Syrup
    • April 2023 | Whole Grains
    • May 2023 | Mixed Greens
    • June 2023 | Eggs
    • July 2023 | Cucumbers
    • August 2023 | Berries
    • Archive
  • Resources
    • Recipes
    • Downloads
    • Submit Taste Test Results
    • Across the Country
    • Even More
  • Contact
  • Shop
  • Blog

RECIPES

Mashed Parsnips and Potatoes

1/1/2015

0 Comments

 

Food Service Version
Yield

Approximately 50 1/2 cup servings

Ingredients

6 lbs. parsnips
9 large russet potatoes
6 Tbsp. unsalted butter
2 1/4 cups milk
Salt and pepper, to taste
Optional: nutmeg, to taste

Directions

1. Wash veggies. Peel and cut potatoes into 1/4 inch pieces. Chop parsnips into 1/2 inch pieces.
2. Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for five minutes.
3. Add parsnips and boil until vegetables are cooked through, about 15-20 minutes. Drain and return to pot.
4. Shake pot over burner to dry vegetables slightly. Add butter and milk. Mash with a potato masher until desired consistency is reached. Add salt and pepper (and nutmeg, if desired) to taste. Serve hot.

Home Version
Yield

4-6 servings

Ingredients

1 lbs parsnips
2 large russet potatoes
2 Tbsp. unsalted butter
2 Tbsp. milk
Salt and pepper, to taste
Optional: pinch of nutmeg; 1 1/2 Tbsp. chopped parsley

Directions

1. Wash veggies. Peel and cut potatoes into 1/4 inch pieces. Chop parsnips into 1/2 inch pieces.
2. Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for five minutes.
3. Add parsnips and boil until vegetables are cooked through, about 15-20 minutes. Drain and return to pot. 
4. Shake pot over burner to dry vegetables slightly. Add butter and milk. Mash with potato masher until desired consistency is reached. Add salt and pepper to taste. Add nutmeg and/or parsley, if desired. Serve hot. 
Print Friendly and PDF
Print Friendly and PDF
0 Comments



Leave a Reply.

    SEARCH

    Categories

    All
    Apples
    Beef
    Broccoli
    Cabbage
    Cantaloupe
    Carrots
    Cauliflower
    Chickpeas
    Cucumbers
    Dairy
    Dark Green Vegetable
    Dessert
    Dip
    Fall
    Hummus
    Kale
    Maple Syrup
    Melons
    Parsnips
    Red & Orange Vegetable
    Salad
    Salsa
    Slaw
    Soup
    Summer
    Sweet Peppers
    Sweet Potatoes
    Swiss Chard
    Tomatoes
    Winter
    Winter Squash

    RSS FEED

    RSS Feed

   LET'S CONNECT!
Picture
Picture

Sign up for our mailing list!

* indicates required

​Website by Dark Roast Designs & White Birch Creative
Picture
Picture

Contact Us | Terms of Use
© 2022 Vermont Harvest of the Month