Herbed Mashed Potatoes with Cabbage and Parsnips

Ingredients

- 4 medium potatoes, peeled and diced
- 2 cups cabbage, shredded
- 2 parsnips, peeled and diced
- 4 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons mixed herbs (e.g., parsley, thyme, rosemary), chopped
- Salt and black pepper to taste

Instructions

1. Boil the Potatoes and Parsnips:
In a large pot, bring water to a boil. Add diced potatoes and parsnips. Cook for approximately PT20M (20 minutes) until tender. Drain and set aside.

2. Sauté the Garlic:
In the same pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for PT2M (2 minutes) until fragrant.

3. Cook the Cabbage:
Stir in the shredded cabbage and cook for PT5M (5 minutes) until it softens, stirring occasionally.

4. Heat Milk and Cream:
In a small saucepan, combine milk and heavy cream. Heat over low heat until warm, but do not bring to a boil.

5. Mash and Mix:
Return the potatoes and parsnips to the pot with cabbage. Mash the mixture using a potato masher. Pour in the warm milk and cream, continuing to mash until smooth and creamy.

6. Season and Add Herbs:
Stir in the remaining 2 tablespoons of butter and chopped herbs. Season with salt and black pepper to taste. Mix until everything is well combined.

7. Final Touch:
Heat the mashed mixture gently for PT5M (5 minutes) to ensure it's warmed through. Serve hot.

Total Time

PT35M
35 minutes

Type of Dish

Dinner

Keywords

Mashed Potatoes, Cabbage Recipe, Dinner Side Dish, Herbed Mashed, Potatoes with Parsnips, Comfort Food, Garlic Mashed Potatoes, Creamy Mashed Potatoes, Vegetarian Dinner, Easy Stove Recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 1200 calories

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