Mashed Potatoes with Parsnips & Spinach

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.

My thoughts:

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.


  1. I love this it looks simple and so comforting. I also think frozen spinach is the best thing for an easy way to sneak vegetables into something with almost zero effort.

  2. I’d like to eat this right now. Like you say, so comforting!

  3. I’ve been looking for a way to enjoy mashed potatoes without the guilt…thanks!

  4. That looks wonderful. Isn’t fall all about comfort foods?! That would go great with a simple meatloaf.