Truffled Parsnip-Potato Mash

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Serves 8 (about 1 cup each).

All you need:

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1 tsp Hy-Vee salt
1/2 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

All you do:

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 information per serving:
Calories: 310
Carbohydrate: 45g
Cholesterol: 35mg
Dietary Fiber: 8g
Fat: 13g
Protein: 5g
Saturated Fat: 7g
Sodium: 320mg
Sugars: 7g
Trans fats: 0g

Daily nutritional values:
8% vitamin A
50% vitamin C
6% calcium
10% iron