Brownfield's Parsnip Potatoes
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 5 # Russet Potatoes
- 3 Large Parsnips
- 1 stick butter, softened
- 4 oz Sour Cream
- 1/2 packet dry ranch dressing
- 1 Tbsp minced garlic
- 1 Tbsp ground pepper
- 1 tsp salt
- 1 c cheddar cheese
- *** splash of milk as needed for texture
Instructions
- Thoroughly wash and peel parsnips and potatoes
- Dice into 1/4" pieces, add to large boiling pot with enough water to cover all pieces and boil until fork tender (20-30 minutes at boiling point). Thoroughly drain parsnips and potatoes.
- Use a hand masher to mash and combine butter, potatoes, parsnips, and sour cream, if mixture is dry add in splashes of milk. Should be smooth with some lumps and small pieces.
- Stir in all seasonings. Add salt/pepper to taste.
- Spread mixture into a baking casserole dish and cover with tinfoil. Refrigerate overnight.
- Reheat in the over, covered in tinfoil, at 350* until heated through. Top with shredded cheddar cheese and return to oven uncovered until cheese is melted.
Tags: pepperplate-import