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Parsnip Creamed Potatoes

  • Yield: 2 servings


  • 1/2 pound Idaho potatoes, peeled and diced
  • 1/2 pound parsnips, peeled and chopped
  • Salt
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Freshly ground black pepper to taste


  • Put the potatoes and parsnips in a large saucepan with water to cover. Season with salt, put the lid on, and bring to a boil. Reduce the heat to medium and cook until fork tender. Drain. Return the potatoes to the pan and, over low heat, stir with a fork or wire whisk to dry them. Add the butter and cream, season with salt and pepper, and mix or mash well, leaving a few lumps. Serve hot.