There’s something magical about the way root vegetables can transform a simple side dish into an unforgettable experience. Creamy Potato Parsnip Mash with a Horseradish Kick does just that, wrapping you in warmth and nostalgia with each bite. It’s like the cozy sweater of comfort foods—perfect for those chilly evenings when you need a little extra zing to brighten your day.
Steps
- Begin by peeling the parsnips and slicing them into 1/2-inch thick rounds. Then, peel the Yukon Gold potatoes and chop them into chunks about 1 to 1 1/2 inches in size.
- Place the parsnip and potato pieces into a medium saucepan, cover with water, and add two teaspoons of salt. Bring the water to a simmer, reduce the heat, cover, and let them cook until they are easily pierced with a fork, roughly 10 minutes.
- After draining the saucepan, return the parsnips and potatoes to the still-warm pan. Cover them again and allow them to steam in the residual heat for another 10 minutes.
- Use a potato masher to mash the parsnips and potatoes until they reach your desired consistency. Be careful not to over-mash to prevent a gluey texture.
- Add the unsalted butter and a little salt (omit salt if using salted butter), then mash again. Mix in the chopped parsley, chives, and black pepper, and adjust the salt to taste before serving.
Ingredients
- 1 1/2 pounds of parsnips
- 1 1/2 pounds of Yukon Gold potatoes
- 2 teaspoons of salt
- 4 1/2 cups of water
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of salt (omit if using salted butter)
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped chives
- 1/8 teaspoon of freshly ground black pepper
Nutritional Values
Calories: 1324 | Fat: 28g | Saturated Fat: 16g | Cholesterol: 60mg | Sodium: 5472mg | Carbohydrates: 260g | Dietary Fiber: 40g | Total Sugars: 40g | Protein: 28g | Vitamin C: 160mg | Calcium: 404mg | Iron: 12mg | Potassium: 6180mg
FAQ
- What are parsnips, and how do they taste?
- Parsnips resemble white carrots and are closely related to them. They have a sweet flavor similar to carrots but with a hint of nuttiness and butteriness, making them a delightful addition to various dishes.
- How can I deal with tough parsnip cores?
- Occasionally, parsnips may have a fibrous core that remains tough even after cooking. To handle this, slice the parsnips lengthwise into quarters and remove the tough core before cooking.
- What dishes pair well with mashed parsnips and potatoes?
- Mashed parsnips and potatoes make a fantastic side dish for pork chops, roast chicken, or beef short ribs, adding a unique depth of flavor to these meals.
- Why is it important not to over-mash the parsnips and potatoes?
- Over-mashing can result in a gluey texture, which is not desirable. It’s best to mash them just until they are nicely combined to maintain the ideal consistency.
- What are the nutritional benefits of this mashed parsnip and potato recipe?
- Each serving provides about 331 calories, with 7g of fat, 65g of carbohydrates, and 7g of protein. It also offers a good source of dietary fiber, vitamin C, calcium, and iron.
Tips
- To avoid tough, fibrous bits in your mashed parsnips, cut them into quarters lengthwise and remove the core before cooking.
- When mashing the parsnips and potatoes, be careful not to over-mash, as this can lead to a gluey texture.
- For a richer flavor, consider using salted butter, but be sure to adjust the additional salt you add to taste.
- Allow the parsnips and potatoes to steam in the residual heat of the pan for a smoother texture in your mash.
Equipment
- Potato Masher – If you don’t already own one, this is essential for mashing the parsnips and potatoes to the right consistency.
- Medium Saucepan – While many people may have this, a high-quality saucepan might be needed if you’re looking for better heat distribution or an upgrade from your current cookware.
- Vegetable Peeler – A good, sharp peeler is necessary for efficiently peeling the parsnips and potatoes.
