Perfect Mashed Potatoes
Ingredients
- 1 ½ lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks
- ½ lb parsnips, peeled and cut into chunks
- 1 tablespoon kosher salt (for boiling)
- ½ cup heavy cream (or whole milk)
- 4 tablespoons (½ stick) unsalted butter, cubed
- ¼ cup sour cream (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
Directions
- Boil the Potatoes & Parsnips: Place the peeled potatoes and parsnips in a large pot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until both the potatoes and parsnips are fork-tender, about 15–20 minutes. Drain well and let them sit in the colander for 2–3 minutes to allow excess moisture to evaporate.
- Heat the Dairy: In a small saucepan, warm the heavy cream and butter over low heat until the butter melts. Do not let it boil. Keep warm.
- Rice the Potatoes & Parsnips: Pass the drained potatoes and parsnips through a potato ricer into a large bowl while still hot.
- Incorporate the Dairy: Gently fold the warm cream and butter mixture into the riced potatoes and parsnips using a spatula. If using, stir in the sour cream. Season with salt and freshly ground black pepper to taste.
- Serve: Transfer to a serving dish and enjoy immediately.
- *****PAIRS PERFECTLY WITH OUR GUINNESS STEW********* https://www.potatoes.com/recipes/item/guinness-stew?highlight=WyJndWlubmVzcyJd
Category
Side© 2026 Washington State Potato Commission
