Mashed Potatoes with Parsnips

Mashed Potatoes with Parsnips


4 people made this

About this recipe: This mash is a little different than the average mash. Potatoes and parsnips are pureed with horseradish and evaporated milk. The result is a deliciously smooth and very rich mash.

Fight the Fat Foodie

Serves: 6 

  • 3 parsnips, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 2 tablespoons horseradish
  • 4 tablespoons light evaporated milk
  • salt and ground black pepper to taste

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Place the parsnips and potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Place the vegetables into a food processor and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.

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Reviews (2)


I didnt have any evaporated milk so just used semi skimmed, but eben so this was delicious and will definately make this again. - 20 Dec 2012


So tasty! I made it with Dijon mustard rather than horseradish, as I'm not partial to the latter. However, it was so good! (I used a little less of the measurement stated with the substituted mustard.) - 16 Apr 2012

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