Parsnips lightly sweeten these mashed potatoes, giving them a distinctive taste. I always cook potatoes with their skins on; the finished dish is much more flavorful that way. To hold mashed potatoes for company, set them in a heatproof bowl and place the bowl in a pot that contains a few inches of water. Cover the pot and keep the water at a low simmer.
- 2 lbs. unpeeled russet potatoes (4 medium or 6 small)
- 1 lb. parsnips (3 medium), peeled and cut into 3-inch chunks
- 2 3/4 tsp. salt
- 1/2 cup soymilk, warmed
- 3 Tbs. extra-virgin olive oil
- 1/4 tsp. ground white pepper
- In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches. Add 2 tsp. salt. Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size. Check with a fork to see if they’re done—they should be softened to the core.
- Drain vegetables, reserving cooking liquid. Hold each hot potato in a dish towel and remove skin with a small knife or your fingers. Return potatoes and parsnips to saucepan.
- Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher. Add more cooking liquid if necessary to thin to desired texture. Season with pepper and remaining 3/4 tsp. salt.
- Serving Size: SERVES 8
- Calories: 266
- Carbohydrate Content: 47 g
- Fat Content: 7 g
- Fiber Content: 6 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 203 mg