I love mashed potatoes and over the years have explored many different recipes. This year our Thanksgiving menu was focused around healthier versions of our classic recipes. Instead of adding sour cream, cream cheese, and a lot of butter I used parsnips. They added a wonderful sweetness eliminating the need for those high calorie, fat ingredients! This is now my favorite mashed potatoes. They were awesome! Instead of parsnips you could substitute turnips or cauliflower! Have you tried any of these healthier twists on mashed potatoes?
This recipe was inspired by Cooking Light
Mashed Potatoes Ingredients:
2 pounds Russet Potatoes, peeled and cubed
1 pound Parsnips, peeled and cubed
1 cup warm Half-and-Half
2 tbsp. Butter
1 1/4 tsp. Salt
1/2 tsp. White Pepper
Chopped Green Onions
Prepare the mashed potatoes and parsnips using your favorite method to cook and mash them. I boiled the potatoes and parsnips in separate kettles – then mashed them separately using a mixer. Then I added half-and-half, butter, salt, and white pepper to each bowl and mixed together. Lastly, I added the mashed parsnips to the mashed potatoes. When serving, top with chopped green onions.