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Parsnip Potato Puree



1 pound Yukon Gold potatoes, peeled, diced

1/2 pound parsnips, diced

1 tablespoon butter

1/2 cup heavy cream

1/2 cup whole milk


  1. Place potatoes and parsnips in a large soup pot and cover with salted cold water.
  2. Bring to a boil and cook until the potatoes and parsnips are very tender
  3. When cooked, drain the water and place cooked vegetables in a stand mixer with a paddle attachment. Blend until just smooth (don’t over-blend or mixture will be runny and lack consistency).
  4. Add butter, cream, and milk (to taste).
  5. Beat again briefly until the liquids are mixed. Adjust seasoning and serve.

Hudson Valley Restaurant Week is back this April 8-21!