Parsnip Mashed Potatoes
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Parsnip Mashed Potatoes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 5 Tablespoons olive oil plus more for drizzling
- 2 parsnip peeled and cut into 1/2-inch pieces (about ¾ pound
- 1 1/2 pounds gold potato quartered, baby size
- 1 and 1/2 tablespoon thyme fresh leaves
- kosher salt
- black pepper fresh ground
Instructions
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add parsnips with 1/2 teaspoon salt, cook for for 5 minutes, stirring frequently.
- Add potatoes and 1 teaspoon salt to the pot, cover with water. Bring to a boil., then reduce heat, and simmer until parsnips and potatoes are tender, 12 to 15 minutes.
- Drain parsnips and potatoes. Return empty pot to medium-high heat, make sure any remaining water evaporates before adding oil. When pot is dry, add remaining 4 tablespoons oil and the thyme leaves. Be very careful adding thyme as it will sometimes pop when it hits the hot oil.
- Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and mash with a potato masher or spoon until combined, but still chunky.
- Season to taste with salt and pepper. Drizzle with more oil and garnish with more thyme leaves when serving.
Nutrition Information
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Calories
231kcal
(12%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Sodium
12mg
(1%)
Potassium
682mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
85IU
(2%)
Vitamin C
34mg
(38%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 12mg | 1% |
| Potassium | 682mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 34mg | 38% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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