Boistfort Valley Farm
Community Supported Recipe Box

Potato and Parsnip Mash


  • 2 pounds russet potatoes, peeled and quartered
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • kosher salt
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter


dish: side
season: spring

Place the potatoes and parsnips in a medium pot. Cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Meanwhile, in a small saucepan, over medium heat, heat the cream, milk, and butter. Drain the potatoes and parsnips and return to the pot. Add the cream mixture and 1/2 teaspoon salt and mash. Transfer to a serving bowl.