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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness. Ingredients:
2 pounds parsnips, peeled and cut into 1-in. chunks |
2 pounds yukon gold potatoes, peeled and cut into 1-in. chunks |
6 tablespoons butter, melted |
1/2 cup hot half-and-half |
about 1 tsp. salt |
about 1/2 tsp. freshly ground black pepper |
Directions:
1. Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.
2. Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.
3. *For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.
4. Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.
5. Note: Nutritional analysis is per 1/2-cup serving.
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