Once you taste these Creamy Whipped Parsnips, you might never want to eat average, old mashed potatoes again! The sweetness and nuttiness of this underrated root veggie pairs perfectly with the savory notes from the russet potato, and of course, all the creamy, buttery additives you include in its classic Southern cousin… but trust us, this combo is even better. Whipped to fluffy yumminess, these Creamy Whipped Parsnips might actually show up at your table a lot more than you imagined they would!
Ingredients
- 1 pound parsnips, peeled and chopped
- 1 large russet potato, peeled and chopped
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more, to taste
- 1/3 cup sour cream
- 3 tablespoons butter
- nutmeg, to taste
- green onions, sliced, optional, to taste
- pepper, to taste
Directions
Step 1 –Add the parsnips, the russet potato, and the garlic to a saucepan.
Step 2 –Add enough water to cover the parsnips and the potatoes. Add the extra kosher salt and bring to a boil.
Step 3 –Cook the parsnip mixture until the parsnips and the potatoes are soft, about 20 minutes.
Step 4 –Reserve 1/2 cup of the cooking water, then drain the vegetables and return the parsnip mixture to the pan.
Step 5 –Add the reserved cooking water, the sour cream, the butter, 1 teaspoon of the salt, the nutmeg, and the green onions to the parsnip mixture.
Step 6 –Beat the parsnip mixture with an electric hand mixer until it is smooth.
Step 7 –Season the whipped parsnips with the pepper.
Step 8 –Serve.
