Potato and Parsnip Mash

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

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Ingredients

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

directions

Total:

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1
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.
2
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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Potato and Parsnip Mash

Ingredients

directions