March 30, 2006

Mashed Potatoes and Parsnips


4 large Russet potatoes, peeled and cubed
3 parsnips, peeled and cubed
1/2 cup green onions, diced
1/4 cup sour cream
1 tablespoon butter


In a large pot, bring water to a full boil. Add potatoes and parsnips. Cook until tender and easily pierced with a fork. Drain and return to pot, add butter, green onions and sour cream. Mash. Add salt if desired and serve.


  1. Hooray for parsnips - such a senselessly overlooked veggie! These sound sublime.

  2. I really LOVE parsnips...too bad not too many people know about them...they have that wonderful earthy nutty flavor! Thanks for the recipe!


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