Amy Westerman Recipe ⤞ Mashed Parsnips

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Ingredients

• 5 cups whole milk
• 10 parsnips, peeled and cubed
• 1 teaspoon salt
• ¼ cup butter
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper, or more to taste
• salt or to taste

Cooking Directions

1. Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
2. Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts

• calories143.2
• carbohydrateContent7.1 g
• cholesterolContent30.5 mg
• fatContent10.7 g
• fiberContent0.1 g
• proteinContent5 g
• saturatedFatContent6.5 g
• sodiumContent392.7 mg
• sugarContent6.9 g