Mashed Potatoes and Parsnips with 10 Tater Mix-ins

Mashed potatoes and parsnips are delicious, but Rach presents ten warm and wonderful ways to take them to new levels of taste.


For the mashed potatoes and parsnips:

  • 6 medium potatoes, peeled and cubed
  • 4 medium parsnips, peeled and sliced 1-inch thick
  • Salt
  • 1 cup milk
  • 4 tablespoons butter, sliced
  • White pepper or finely ground black pepper, to taste


Place the potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.

For variety, add in one of Rach’s Top 10 Tater Mix-Ins:

Sharp Cheddar and Dijon Mustard Mashed Potatoes
BLT Mashed Potatoes
French Onion Mashed Potatoes
Cajun-Style Mashed Potatoes
Basil Pesto Mashed Potatoes
Mexican-Style Mashed Potatoes
Cheddar, Horseradish and Chive Mashed Potatoes
Ranch Mashed Potatoes
Butternut Squash and Sage Mashed Potatoes
Herb Cheese, Roasted Red Pepper, Scallion Mashed Potatoes

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