Truffled Parsnip-Potato Mash

Recipe

Side Dish
Truffled Parsnip-Potato Mash

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Recipe Data

8
Servings
15min
Prep
35min
Total

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 lbs.Yukon gold potatoes, peeled and cut into 1-inch pieces
2 lbs.parsnips, peeled and cut into 1-inch pieces
1 tsp.Hy-Vee salt
½ c.whipping cream
4 tbsp.Hy-Vee unsalted butter
1 tbsp.white truffle oil
1 tbsp.finely sliced chives
Kosher salt and Hy-Vee black pepper, to taste

Directions

  1. Place potatoes and parsnips in a large pot and add cold water to 1 inch above the potatoes. Stir in 1 teaspoon salt. Cover and bring to a gentle boil. Cook for 15 to 20 minutes or until tender. Drain; return potatoes and parsnips to pot.
  2. In a medium saucepan heat cream and butter over medium heat until butter is melted; set aside. Using a potato ricer, press potatoes and parsnips into a large bowl. Add cream mixture; stir to blend. Fold in truffle oil and chives. Season to taste with salt and pepper.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 35mg
  • Sodium: 320mg
  • Total Carbohydrates: 45g
  • Protein: 5g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Summer 2014.