Everyone loves roasted garlic mashed potatoes, and the parsnips add a subtle sweetness that I adore. The toasted breadcrumbs sprinkled on just before serving may be gilding the lily, but I love the ...

Put the chopped potatoes and parsnips in a large pot with salted water, making sure that the water completely covers. Bring to a boil, lower the heat to medium, it will 15-20 minutes to cook ...

2 pounds medium parsnips, peeled and sliced ½-inch thick Kosher salt, to taste 1 tablespoon unsalted butter Ground black pepper, to taste Directions Place the parsnips in a large saucepan, then ...

Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash with potato masher. Add warm milk and 4 1/2 tablespoons butter; stir until smooth.

For the smoothest, fluffiest mashed potatoes, Martha suggests warming up the milk (or heavy cream) and butter before ...

Winter is the season for parsnips, though when some varieties get too mature they develop a woody core, which then needs to be cut out. Otherwise, these sneaky little devils are wonderful at ...

As a kid I never much cared for parsnips. It was Julia Child who turned me around. One time at a live demo she made a parsnip puree and I ...

As a kid I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in "-nip," they ...

Instead of mashed potatoes, try mashed parsnips at your next company meal. Parsnips may not have visual appeal, but they can be transformed into something special. They look like big, white ...

Convinced to break up with mashed potatoes — or at least put a temporary pause on your relationship? Add this parsnip purée to this week's dinner menu.

As a child, I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must be related to turnips. And I ...