Are you ready to start making THE BEST Mashed Potatoes? I’m not even kidding, these Mashed Potatoes will forever have you wondering how you made Mashed Potatoes in the past. The secret ingredient is …. drum roll please….Parsnips! This weeks Five Ingredient Friday is one I’ve made countless times and always turns out perfectly!
It all happened this past Fall. I had a lone parsnip in the fridge and threw it in when I was making mashed potatoes and when serving them my husband asked if I had done anything different because they were so tasty. So thought I might be on to something, and since then I’ve been adding one parsnip per 4-5 potatoes and have absolutely loved the result.
Parsnips are a root vegetable related to the carrot family, and they have a creamy mild carroty-celery taste. In the Summer and Fall Parsnips are in abundance at the farmers market, but since they are a root vegetable, they are sold year round in the grocery store by the carrots and are a creamy white color. Next time you’re making mashed potatoes get a parsnip and watch this classic dish be brought to the next level!
- 4-5 Golden Potatoes or russet potatoes, peeled and halved
- 1 Parsnip peeled and halved
- 1/2 Cup Plain Greek Yogurt
- 1 Cup Milk
- 2 Tbs Butter
- 1 tsp salt
- Bring a pot of water to a boil, put potatoes and parsnip in the water and boil for 15 minutes or until a fork can be poked through the potatoes. Drain water and return potatoes and parsnip to pot and add butter, greek yogurt, milk and salt. Turn heat to medium low until butter has melted, then remove from heat and with a hand mixer (I've found this works better than a potato masher) beat until creamy.