Root-Vegetable Mashed Potatoes with Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Chervil is an aromatic, mild-flavored herb that's a member of the parsley family. It lends a slight anise flavor to this dish. Ingredients:
4 cups (1-inch) cubed peeled baking potato or yukon gold |
2 cups (1-inch-thick) sliced parsnip |
5 garlic cloves, peeled |
3/4 cup fat-free, less-sodium chicken broth |
1 tablespoon butter or stick margarine |
1/2 teaspoon salt |
1/2 teaspoon dried chervil |
dash of black pepper |
1/2 cup chopped cooked shelled chestnuts (about 1/2 pound in shell) |
Directions:
1. Place first 3 ingredients in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain.
2. Return potato mixture to pan. Add broth and next 4 ingredients (broth through pepper); beat at medium speed of a mixer until smooth. Stir in chestnuts.
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