Mashed Potatoes and Parsnips

by Rachael Ray Show Staff 2:38 PM, September 12, 2013

Aired November 21, 2017

Serves 8-10 servings

6 medium potatoes, peeled and cubed
4 medium parsnips, peeled and sliced 1-inch thick
1 cup milk
4 tablespoons butter, cut into slices
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.