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Mashed Parsnip Potatoes

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  • Mashed Parsnip Potatoes
  • 4 parsnips, peeled and sliced
  • 4 large Russet potatoes, peeled and cubed
  • Water or chicken broth
  • 1 teaspoon sea salt
  • 1-2 cups half and half
  • 1/2 stick salted Braum's butter
  1. Add the potatoes and parsnips to a large pot filled with water or broth and bring to a boil.
  2. Once the potatoes and parsnips are fork tender, remove from the heat and drain.
  3. Place the potatoes back on the burner and heat on high for 3-5 minutes. (this boils off any excess water)
  4. Using an electric mixer or potato masher, whip the potatoes with the butter, half and half and salt/pepper.
  5. Continue till your desired texture is reached. I like mine whipped smooth…my hubby likes them chunky so we meet somewhere in the middle with our mashed potatoes.
  6. Enjoy with the meat of your choice!
  7. For a twist: Add a teaspoon of creamy horseradish, cheese, or bacon bits.

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