Take a break from mashing your spuds with milk and butter--these mashed potatoes are enlivened with fresh flavors from parsnips, thyme and yogurt. The sweetness of the parsnips works wonderfully with the tang of plain yogurt, and you get some extra probiotics and calcium out of the deal, too.
3 medium-sized Yukon Gold potatoes, scrubbed and diced (we keep the skins on)
4 parsnips, scrubbed and diced
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
3 tablespoons plain whole-milk yogurt
salt and pepper to taste
Place the potatoes and parsnips in a saucepan with water to cover. Bring to a boil and cook, uncovered, for 10-15 minutes, until vegetables are fork-tender. Drain, return to the pan, and mash with the thyme, olive oil and yogurt. Add salt and pepper to taste and enjoy!
5 comments:
This looks really good. It sounds like an excellent change up to regular 'ol mashed potatoes. I hate to admit, but I've never had a parsnip before, but I've been told that they are a little sweet like carrots. I am going to take down this recipe, if I ever see locally available parsnips, I know what I'll make to try them for the first time!
this might be added to be thanksgiving table this year..
Yes, this looks super-tasty!
Thanks, ladies! Jennifer, you can also try parsnips in frittata or grated raw in salad. Enjoy!
Parsnips are the best kept secret on the planet. Simple roasted parsnips are amazing. Parsnip gratin is incredible. There are so many wonderful things to do with parsnips!
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