Parsnip Potatoes
Prep time
Cook time
Total time
Ask my kids what the best thing I make is, and they will without a doubt say my mashed potatoes. This version is the easy breezy version. Not as good, but better than plain instant. The key is the parsnips. They add just enough natural sweetness that perks up the potatoes. The added broth, cream and potatoes doesn't hurt either.
Recipe type: Side Dish
Cuisine: American
Serves: 8
  • 4 small parsnips, peeled, and finely chopped
  • 2¼ c. reduced sodium chicken broth
  • 1 c. half & half
  • 1 stick unsalted butter, cut into 8 tablespoons, divided
  • 2 c. instant mashed potato flakes
  • hickory salt or kosher salt and pepper to taste
  1. In a medium microwave safe bowl, combine parsnips, broth, half and half and 3 tablespoons of butter.
  2. Cover with plastic wrap and microwave on high for 5 minutes or until parsnips are tender.
  3. Stir in potato flakes and stir until smooth and creamy. Stir in 3 more tablespoons of butter and season with salt and pepper. Serve topped with 2 tablespoons of butter.
If you want really smooth potatoes, strain the parsnips from the liquid after cooking and smash them with the back of a fork, then add back to broth before adding potatoes.

Feel free to boil and mash fresh russet or yukon gold potatoes in place of instant flakes for a more gourmet flavor.

Hickory salt can be found in gourmet grocery stores or in specialty shops.
Recipe by Little Rusted Ladle at