Turmeric Mashed Parsnip Potatoes
1919 Cookware
/ Categories: Recipes

Turmeric Mashed Parsnip Potatoes

Cubed Yukon gold potatoes and parsnips are simmered in turmeric-flavored water then drained and mashed in the pan with butter, cream, salt, pepper and chopped parsley.

Prep Time: 15 minutes
Cook Time:  20 minutes
Servings: 4

Suggested 1919 Cookware: 
2-quart Covered Stainless Steel Saucepan
3-quart Covered Stainless Steel Saucepan
4-quart Covered Stainless Steel Saucepan

2          medium parsnips, peeled and chopped
6          medium Yukon gold potatoes, peeled, cut into 1½” chunks
1          tsp. turmeric
½         cup unsalted butter, softened
¼         cup heavy cream, warmed
½         tsp. kosher salt
3          tbsp. flat-leaf parsley, chopped


1. Place parsnips and potatoes and in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until parsnips and potatoes are tender (when a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain well.

2.  Transfer potatoes and parsnips back to the saucepan and dry out potatoes over low heat for 1-2 minutes, stirring often.

3.   Mash potatoes or put through a food mill or ricer into a bowl.  Add butter 2 tablespoons at a time and mash until melted into potatoes.  Continue process until all butter has been added.  Stir in hot cream and season with salt and pepper. Stir in chopped parsley. Serve immediately.

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