Best 8 Golden Mashed Potatoes With Parsnips And Parsley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of Golden Mashed Potatoes with Parsnips and Parsley, a dish that elevates the classic mashed potatoes to a symphony of flavors. This delectable side dish combines the starchy goodness of potatoes with the earthy sweetness of parsnips, creating a smooth and creamy texture that melts in your mouth. The addition of parsley adds a vibrant pop of color and a subtle herbaceousness that perfectly complements the richness of the potatoes and parsnips. This recipe promises an easy-to-follow guide to creating this comforting and flavorful dish that will be a hit at any gathering.

In addition to the main recipe, the article also offers variations to cater to different tastes and preferences. For those who prefer a vegan option, a dairy-free version replaces butter and milk with plant-based alternatives, delivering the same creamy texture without compromising on flavor. Another variation introduces roasted garlic, adding a savory and aromatic depth to the mashed potatoes. For those who enjoy a touch of spice, a spicy version incorporates cayenne pepper, creating a slightly piquant twist to the classic recipe. Whether you're looking for a comforting side dish, a vegan-friendly option, or a dish with a spicy kick, this article has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 6

3 lb unpeeled Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
1 tablespoon butter or olive oil
1/2 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives, if desired

Steps:

  • In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
  • In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

MASHED POTATOES AND PARSNIPS



Mashed Potatoes and Parsnips image

Provided by Andrew Weil, M.D.

Categories     Potato     Side     Christmas     Thanksgiving     St. Patrick's Day     Dinner     Parsnip     Parsley     Simmer     Boil     Butter

Number Of Ingredients 8

8 medium red or white new potatoes, washed and cubed.
4 parsnips, peeled and cubed
1 cup milk
3 tablespoons butter
1 tablespoon chopped parsley
Dash cayenne pepper
Several grindings of black pepper
1 teaspoon salt

Steps:

  • Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.

Provided by Occasional Cooker

Time 35m

Yield 4

Number Of Ingredients 6

4 medium Yukon Gold potatoes, peeled and quartered
½ cup nonfat milk
3 tablespoons whipped butter
1 tablespoon minced garlic
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
  • Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g

GOLDEN BAKED MASHED POTATOES



Golden Baked Mashed Potatoes image

Serve Golden Baked Mashed Potatoes alongside your favorite meat or poultry main dish. This cheesy baked mashed potatoes dish is flavored with fresh chives.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 6

4 cups cooked cubed potatoes, mashed
1/4 cup milk
2 Tbsp. butter or margarine
1 Tbsp. chopped fresh chives
6 oz. VELVEETA, cut up, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350ºF.
  • Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
  • Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
  • Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 7 g

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese

Steps:

  • In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY



Golden Mashed Potatoes with Parsnips and Parsley image

Categories     Potato     Side     Thanksgiving     Parsnip     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley

Steps:

  • Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
  • Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

Tips:

  • To select the best parsnips, look for firm, smooth roots with minimal blemishes.
  • When mashing the potatoes and parsnips, leave some small chunks for a more rustic texture.
  • If you don't have heavy cream, you can substitute milk or sour cream.
  • For a vegan version of this dish, use plant-based milk and butter.
  • Garnish the mashed potatoes with fresh parsley or chives for a pop of color and flavor.
  • These mashed potatoes can be made ahead of time and reheated when ready to serve.

Conclusion:

Golden mashed potatoes with parsnips and parsley are a delicious and comforting side dish that's perfect for any occasion. With their creamy texture, sweet and savory flavor, and beautiful golden color, these mashed potatoes are sure to be a hit with everyone at the table. So next time you're looking for a special side dish, give this recipe a try.

Related Topics