It wouldn't be Thanksgiving without mashed potatoes. This classic holiday side is amplified and incorporated with sour cream for added flavor and creaminess.
Makes
12 servings (6 cups)
Total Time
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Ingredients
BOIL:
STIR IN:
Test Kitchen Approved
Dry the cooked potatoes before mashing them to remove the residual water, so they can absorb the sour cream and butter instead.
Instructions
Boil potatoes, parsnips, and garlic in a large saucepan of salted water until fork-tender, about 15 minutes. Drain mixture and return to the saucepan to dry over medium heat, 1 minute, stirring constantly.
Beat potato mixture with a hand mixer on low speed until smooth.
Stir in sour cream and butter. Season mixture with salt, nutmeg, and pepper, then serve or cover and keep warm.
Parsnips look like white carrots. Peel them like a carrot, then cube them to cook with the potatoes.
Beat potato mixture using a hand mixer. Be careful not to overmix them or the potatoes will turn gluey.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 153
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 17mg 5%
Sodium 92mg 3%
% Daily Value*
Carbs 23g 7%
Fiber 3g 12%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
