Potato Parsnip Purée

Potato Parsnip Purée
Photo by Sang An


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

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

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