A creamy, rich and comforting addition to your Fall meal!
Prep & Cooking: 20 minutes
Pairs well with: Fall Menu Plan
4 medium Yukon Gold potatoes
3-6 parsnips – size varies, in the end you should have roughly the same amount of parsnips and potato pieces
2-3 cloves crushed fresh garlic or 2-3 tsp of garlic powder
Salt and pepper to taste
1 tbsp fresh or 1 tsp dried parsley
1 tbsp fresh dill or 1 tsp dried dill
1-2 tbsp plant-based butter (optional)
Clean and pat dry the potatoes and parsnips. It is not necessary to peel either vegetable, unless you really want to.
Chop potatoes into approximately 1” dice and place in a large pot.
Chop the parsnips into smaller pieces, around half the size of the potatoes. Parsnips will take a little bit longer to cook, cut them smaller than the potatoes and they will be done at the same time. Add the chopped parsnips to pot with the potatoes and fill with water to cover the veggies.
Over medium-high heat, bring the water to a boil and lower temperature to medium. Cover the pot and allow to simmer for 8-10 minutes. Check the potatoes and parsnips by piercing the largest pieces with a sharp knife. When a knife easily cuts the vegetables, remove from heat and drain the water.
Mash the potatoes and parsnips together in the pot and add garlic, salt and pepper, parsley, dill, and plant-based butter. Stir to combine and enjoy!
Tips & Variations: