Parsnip Potato Champ
Elevate your side dish game with Parsnip Potato Champ, a creamy and flavorful twist on traditional mashed potatoes that's sure to impress. This hearty Irish-inspired recipe blends the smooth richness of Yukon Gold potatoes with the subtle sweetness of parsnips for a unique and satisfying base. Enhanced with sautéed scallions, warm milk, and butter, this mash achieves the perfect balance of creaminess and depth. Ready in just 35 minutes, it’s an easy yet elegant addition to any meal—perfect alongside roasted meats, stews, or as a standout vegetarian side. Garnished with fresh parsley for a burst of color, this dish is both comforting and indulgent, making it a must-try for cozy dinners or festive gatherings.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 medium Parsnips
- 1 cup Whole milk
- 4 tablespoons Butter
- 4 stalks Scallions (green onions), chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and parsnips, then cut them into roughly equal-sized chunks to ensure even cooking.
Place the potato and parsnip chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes and parsnips are fork-tender.
While the vegetables are cooking, heat the milk in a small saucepan over low heat until warm. Avoid bringing it to a boil.
Melt 2 tablespoons of butter in a small skillet over medium heat and sauté the chopped scallions for 2-3 minutes until softened. Set aside.
Drain the cooked potatoes and parsnips and return them to the pot. Allow them to steam dry for a minute to remove excess moisture.
Mash the potatoes and parsnips with a potato masher or use a hand mixer until smooth.
Gradually stir in the warm milk and 2 tablespoons of butter until the mixture is creamy. Fold in the sautéed scallions.
Season the mash with salt and black pepper to taste, adjusting as needed.
Transfer the Parsnip Potato Champ to a serving dish, and optionally, garnish with a sprinkle of fresh parsley and a pat of butter on top.
Serve warm as a side dish for roasted meats, stews, or simply as a comforting vegetarian option.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 29.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 550 mg | 42% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4698 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
