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
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.
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
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.
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.
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