Mashed Parsnips And Potatoes

7 ingredients
2 steps

Ingredients

  • 5 large potatoes (about 2-1/2 pounds), peeled and quartered
  • 7 medium parsnips, peeled and cut into 1/2-inch slices
  • 1/2 cup half-and-half cream
  • 1/4 cup butter, cubed
  • 1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel

Directions

  1. 1
    Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. 2
    Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon peel; beat until smooth.

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