Mashed Potatoes & Parsnip

 

Servings: 4-6

 

 

Ingredients:

 

4 cups peeled and diced baking potatoes

 

2 cups peeled and diced parsnips (1 pound)

 

⅓ cup unsalted butter, melted

 

½ cup whole milk

 

¼ teaspoon salt

 

1/8 teaspoon freshly ground pepper

 

 

 

Garnishes:

 

Fresh thyme leaves

 

Snipped fresh parsley leaves

 

Snipped chives

 

Parmesian cheese

 

 

 

Process:

 

It is important that the diced pieces be of the same size so that they cook evenly.

 

Place a medium saucepan over high heat and fill with 2 cups of cold water.

 

Place the parsnips and potatoes in the saucepan. Add more cold water until the pieces are slightly floating.

 

When the water boils, turn the heat down until the water simmers.

 

Simmer for approximately 15-18 minutes or until the potatoes and parsnips are fork-tender. The vegetables must be cooked through or the mash will have lumps. Take one of each out, allow it to cool slightly and test for doneness.

 

Drain the water and discard.

 

Place the parsnips and potatoes in a large bowl.

 

Mash them.

 

Add butter, milk, salt and pepper and mash again.

 

Allow the mash to rest for 3 minutes to absorb the liquids.

 

Taste and adjust seasonings. If the mash is too thin, add milk or butter by tablespoons until the desired texture is achieved If it is too thick, place back in the saucepan and heat over medium heat, stirring constantly, until it thickens to the desired consistency.

 

Place in a serving dish, garnish and serve.