Mashed Parsnips
Mashed Parsnips blend the creamy richness of mashed potatoes with the delicate licorice aroma of parsnips, complemented by fresh thyme and garlic for a flavor that's anything but ordinary. With parsnips resembling potatoes in color and texture, the two root vegetables combine effortlessly. It's an ideal side dish for Thanksgiving or a great potato alternative to serve alongside any steak dinner.
Ingredients
- 2 lb. yellow potatoes (about 5 medium), peeled and cut into 2-inch pieces
- 2 lb. parsnips (about 4 medium), peeled and cut into 1/4-inch pieces
- Kosher salt and pepper
- 1 3/4 c. whole milk
- 1/2 c. (1 stick) unsalted butter, plus more for serving
- 12 sprigs fresh thyme
- 8 cloves garlic, smashed
- 6 black peppercorns
- 2 fresh bay leaves
- Fresh chives, for serving
Instructions
- Place potatoes and parsnips in a large saucepan, add enough cold water to cover and bring to a boil. Add 1 teaspoon salt; reduce heat and simmer until just tender, 15 to 20 minutes. Drain and return to pot.
- Meanwhile, in small saucepan, place milk, butter, thyme, garlic, peppercorns and bay leaves and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat and let sit until potatoes and parsnips are done.
- Using food mill, ricer or masher, mash vegetables. Strain milk mixture into potato-parsnip mixture; discard solids. Season with 1/2 teaspoon each salt and pepper and mix to combine. Serve with additional butter, chives and cracked pepper if desired.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 5gFat: 13.5gSaturated Fat: 8gSodium: 175mgFiber: 7g
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