Mashed potatoes can get a little boring. True, they’re filling, easy, cheap, and everyone likes them. But, maybe it’s time to add in mashed parsnips…you know, to shake things up a bit.
If you’ve never had a parsnip, it’s really time you did. They have a slight sweetness, kind of like a carrot. In fact, the two are related.
And, just to show you what an adventurous gal I am, I use Yukon gold potatoes in this recipe, rather than the standard russet for mashed potatoes.
MASHED POTATOES & PARSNIPS – makes 3½ cups
- 4 T butter
- 8 oz parsnips, peeled and cut into 1/4″ slices (cut fat end into half moons)
- 1½ lbs Yukon Gold potatoes, peeled and sliced into 1/4″ circles
- 3/4 tsp salt
- 1/3 cup vegetable stock (homemade or purchased)
- 3/4 cup half & half (or half cream & half milk)
- 2 T chives, chopped
Melt butter in pot and add parsnips. Over medium/high heat, sauté until browned – about 10 minutes. Place potato slices in strainer and rinse well to remove excess starch. Let drain. When parsnips have browned, add potatoes to the pot. Cover, decrease heat to low, and cook about 20 minutes – until potatoes are tender. Uncover pot and let set 2 minutes to allow steam to escape. Mash mixture until smooth. Warm the milk and pour 1/2 cup of it into the potatoes. (Use the rest, if needed. Save it for any leftover mash.) Add in chives and fold mixture gently together. Season with salt and pepper, if needed.