Fast Mashed Potatoes and Parsnips
- SERVES
- 8
- COOK TIME
- 25 Min
Need a great potato holiday go-along for your main dish? Then these Fast Mashed Potates and Parsnips are the perfect choice. The parsnips add a flavorful earthy taste o these creamy traditional-style mashed potatoes.
What You'll Need
- 6 large Idaho Russet potatoes, peeled and quartered
- 6 medium-sized parsnips, peeled, and cut into 1-inch chunks
- 2 medium-sized onions, peeled and cut into 8 wedges
- 4 garlic cloves, peeled
- 2/3 cup reduced-fat sour cream
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
-
Fill a large pot 3/4 full with water; add the potatoes, parsnips, onion, and garlic. Cover and bring to a boil over medium-high heat; reduce the heat to medium-low and cook for 20 minutes, or until tender. Drain and transfer to a large bowl.
- Add the sour cream, salt, and pepper and beat with an electric beater for 3 to 4 minutes, or until creamy.
Notes
You can make these a day or two before planning to serve them. Then you can just heat 'em in the microwave for a few minutes before mealtime.