Recipe
Side Dish
Truffled Parsnip-Potato Mash
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
- 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.