Parsnip Mash
Cowbridge Kitchen
When people think about Mashed Potato the assume it is just , Mashed Potato, boring and plain potato mashed up with butter and milk.
This Parsnip Mash recipe is a great way of re-inventing this classic. The Parsnips give the mash a sweet taste and completely transforms plain Mash into something special.
Parsnip Mash is not the only variation on Mashed Potato, you can add Extra Virgin Olive Oil for an Italian Olive Mash or Garlic for a Garlic Mash and even Mustard for a delicious Mustard Mash, Mash Potato never needs to be boring again.
10 mins Prep time
30 mins Cooking time
Time
This is based on a
100g serving
Calories: 113
Protein: 1.9g
Fat: 2g
Carbohydrates: 17g
Fiber: 1.5g
Sugar: 1.4g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
You can make Mashed Potato with many different flavours, Garlic, Mustard, olive oil, but this Parsnip mash is sweet and tasty.
Cost to make:
£1.30 / $1.65 (Est.)
Equipment:
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Potato Masher
Parsnip Mashed Potato
The parsnip is native to Eurasia, it has been used as a vegetable since antiquity and was cultivated by the Romans.
Adding parsnip to normal mashed potato gives the mash a sweet taste, parsnips are naturally sweet in flavour.
This Parsnip Mash is a real treat and it adds a tasty change to normal mash, especially on a roast dinner.
Cuisine:British
ingredients
2 or 3 Small Potatoes
Butter
Milk
Salt
Cooking Instructions
- Peel the Parsnips and keep the trimmings in a jug of water as you can use these later for a vegetable stock.
- Cut the Parsnips in half then half again.
- Add the parsnips to a pan of salted water.
- Do the same for the Potatoes (Remember, the more potatoes you use the less of a parsnip taste to the mash). I normally work on 70% parsnip to 30% Potato. I find this gives a nice balance of flavour.
- Bring the pan to a boil then simmer until the Parsnips and Potatoes are cooked enough to slide a knife into them easily.
- Drain them into a colander and leave to dry out for 10 minutes.
- When the Parsnips & Potatoes are dry get them into a clean pan ready for mashing.
- I like to mash them up before adding any Butter or Milk.
- When they are mashed and smooth you can add a good lump of butter, probably around 40g.
- Once this is mashed in add a splash of milk, depending how dry the mash is, then beat this in with a wooden spoon until the mash is creamy and smooth.
If this mash is too rich for you then you can add extra potato and reduce the parsnips to taste.