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! This recipe can be increased by adding more potatoes/parsnip in a 4 potato-1 parsnip ratio. I don't add more than 1/2 cup Greek Yogurt.
This recipe can be increased by adding more potatoes/parsnip in a 4 potato-1 parsnip ratio. I don't add more than 1/2 cup Greek Yogurt.