This twist on classic mashed potatoes is buttery and rich. We like it rustic and chunky, but if you prefer a smoother puree, you may run the vegetables through a food mill.
Regan Burns Cafiso
|2 pounds Yukon gold potatoes, peeled and quartered||6 tablespoons butter|
|3/4 pound parsnips, peeled and cut into 1-inch pieces (thick parts halved)||3/4 cup whole milk|
|1 tablespoon coarse salt||Freshly ground pepper|
Place potatoes and parsnips in a large pot and cover with cold water by 3 inches. Add a heaping tablespoon salt and bring to a boil over medium high heat. Cook until vegetables are completely tender, about 15 minutes. Drain in a colander; let vegetables sit in colander to “steam dry” for 5 minutes.
Heat butter and milk in a small saucepan over medium low; remove from heat. Return vegetables to pot and coarsely mash with a potato masher. Add milk and butter mixture; continue to mash potatoes while incorporating the liquid. Season with salt and pepper.
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