Place potatoes, parsnips and celery root into a pot and cover with cold water by 1 inch. Add a teaspoon or so of kosher salt. Bring to a boil, reduce to simmer with the lid slightly ajar, and cook for about 25 minutes until vegetables are tender.
Drain well, mash with a potato masher into smooth or chunky consistency. Add a splash of milk and a knob of butter and fold it in gently, to achieve the desired consistency. Season with salt and pepper to taste. You can stir in chopped fresh parsley as parsnips and parsley are closely related and the flavours will work very well together. Serve and enjoy.
Ingredients
Directions
Place potatoes, parsnips and celery root into a pot and cover with cold water by 1 inch. Add a teaspoon or so of kosher salt. Bring to a boil, reduce to simmer with the lid slightly ajar, and cook for about 25 minutes until vegetables are tender.
Drain well, mash with a potato masher into smooth or chunky consistency. Add a splash of milk and a knob of butter and fold it in gently, to achieve the desired consistency. Season with salt and pepper to taste. You can stir in chopped fresh parsley as parsnips and parsley are closely related and the flavours will work very well together. Serve and enjoy.
