Parsnip-and-Potato Puree

  • Cook Time
  • Prep Time
  • 8Servings


  • 3 pounds parsnips, peeled and cut into 1-inch pieces
  • 2 large baking poatoes, peeled and quartered
  • 1 cup milk
  • 2/3 cup sour cream
  • 5 tablespoons butter
  • Salt


In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.

Using a food processor and working in batches, puree the mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.