Golden Mashed Potatoes with Parsnips and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Many heartland cooks claim that parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add them to the dish when the instructions call for minced fresh parsley. Ingredients:
1 1/2 pounds yukon gold potatoes, peeled, cut into 2-inch pieces |
1 pound parsnips, peeled, cut into 1 1/2-inch pieces |
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional) |
1 large garlic clove, halved |
3 cups (or more) water |
1 14 1/2-ounce can low-salt chicken broth |
1/4 cup whipping cream |
2 tablespoons (1/4 stick) butter |
2 tablespoons minced fresh parsley or parsley root tops |
additional minced fresh parsley |
Directions:
1. Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
2. Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.
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