Potato Parsnip Purée

Potato Parsnip Purée
Photo by Sang An


  • 1 potato ricer or a food mill fitted with medium disk
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 ½ teaspoons salt
  • 2 pounds russet (baking) potatoes
  • 2 pounds parsnips

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes. Meanwhile, bring cream, butter, pepper, ...

View full recipe at Epicurious


Variations on Potato Parsnip Purée

  • Potato Parsnip Purée
    • 1 1/2 pounds parsnips
    • 3 pounds russet (baking) potatoes
    • ground white pepper
    • 4 tablespoons unsalted butter

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