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Mashed Potatoes with a Secret Ingredient

Mar 21, 2014 · 7 Comments

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Are you ready to start making THE BEST Mashed Potatoes? I’m not even kidding, these Mashed Potatoes with a secret ingredient will forever have you wondering how you made mashed potatoes in the past.

Mashed potatoes with a secret ingredient this image

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!

Secret Ingredient Mashed Potatoes

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!

Secret Ingredient Mashed Potatoes

5 from 1 vote
Print Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 -5

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

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Appetizers/Sides, Blog Posts, Five Ingredient Fridays, Recipes, Vegetarian mashed potatoes, mashed potatoes with secret ingredient, thanksgiving side dish

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Reader Interactions

Comments

  1. Rita says

    March 21, 2014 at 9:24 am

    We love parsnips and so happy to know other people in the family —– never wanted to serve them when cooking for others. Have fun you guys

    Reply
    • Sweetphi says

      March 24, 2014 at 8:08 am

      Thanks for the comment Rita! I definitely love parsnips, and the family has been requesting these mashed potatoes ever since the first time I made them 🙂

      Reply
  2. Nina says

    March 21, 2014 at 7:25 am

    These are great mashed potatoes!

    Reply
    • Sweetphi says

      March 21, 2014 at 8:49 am

      It’s always so nice to hear that someone else enjoys something you enjoy!Thanks for the comment!

      Reply
  3. cheri says

    March 21, 2014 at 7:08 am

    What a great idea, love the parsnip!

    Reply
    • Sweetphi says

      March 21, 2014 at 8:48 am

      Thanks Cheri! It definitely adds a little something special to make these mashed potatoes out of this world 🙂

      Reply

Trackbacks

  1. No-Bake Coconut Cream Fruit Tarts - Sweetphi says:
    May 16, 2021 at 9:55 am

    […] air fryer beef tenderloin this year) and I make a side dish (in years past I’ve made these mashed potatoes, or these roasted potatoes- they’re soooo good!) and then dessert. And these no bake coconut […]

    Reply

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