Potato Parsnip Purée

Potato Parsnip Purée
Photo by Sang An


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

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

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