Parsnip and potato mash

Prep 15 min
Total 35 min
Serves 10

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medium yellow-fleshed potatoes, peeled
medium parsnips, peeled
2/3 cup
130-g log
1/2 tsp


  • CUT potatoes into quarters and parsnips into similar-size pieces. Combine in a large pot. Cover with water and boil over high. Reduce heat to medium and gently boil until vegetables are tender, 20 to 30 min.
  • DRAIN vegetables and return to pot. Mash with milk, goat cheese and salt until smooth.

Make-Ahead Tip: Transfer mash to a baking dish. Reheat, covered with foil, at 325F until hot, 15 to 20 min before serving.


Calories 169, Protein 5 g, Carbohydrates 30 g, Fat 3 g, Fibre 3 g, Sodium 180 mg. Excellent source of Vitamin B6

How to make perfect mashed potatoes

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