Parsnip Mashed Potatoes
- 1 1⁄2 cups Yukon gold or yellow fin potatoes, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 11⁄2 cups heavy cream or milk
- 3 tablespoons unsalted butter
- Salt and pepper to taste
Instructions:
These are sweeter and more interesting in flavor than plain mashed potatoes. Use milk instead of cream if you want a lighter version. You can also use olive oil instead of butter for a slightly different flavor.
- In two separate saucepans, boil the potatoes and the parsnips until each is fork-tender. Drain and put both together in a mixing bowl with a whip attachment. Set aside.
- In a medium saucepan, combine the cream and the butter over low heat. When the butter is melted, turn on the mixer and whip the potatoes and parsnips on low speed. Add the cream–buttter mixture a little at a time to the potato–parsnip mixture until all is added and you have a thick, creamy consistency.
- Season with salt and pepper and serve hot.