1 1/2 lb Yukon Gold potatoes, cubed
3 parsnips, peeled and cubed
1/4 cup frozen spinach, defrosted
1/4 cup buttermilk
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, spinach, and buttermilk. Mash. Serve hot.
I am in serious comfort food mode right now, and while I can’t resist making mashed potatoes, I couldn’t neglect my vegetable intake. These are a great way to meet both those needs.