Potato and Parsnip Mash is a delicious twist on traditional mashed potatoes, bringing together the creamy texture of potatoes with the sweet, earthy flavor of parsnips. This simple yet flavorful side dish is perfect for adding depth to your meals, whether paired with a roast, grilled meats, or enjoyed on its own. The parsnips add a subtle sweetness and a rustic element that elevates the classic potato mash. Rich, buttery, and slightly nutty, this mash is sure to be a comforting favorite at any dinner table.
Ingredients:
- 4 medium Yukon Gold or Russet potatoes, peeled and cubed
- 3 medium parsnips, peeled and cubed
- 1/4 cup unsalted butter
- 1/2 cup heavy cream (or milk)
- 2 garlic cloves, minced (optional)
- Salt and pepper to taste
- Fresh chopped parsley or chives for garnish (optional)
Instructions:
- Boil the potatoes and parsnips: Place the cubed potatoes and parsnips in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- Drain: Once tender, drain the potatoes and parsnips, and return them to the pot.
- Mash: Add the butter and minced garlic (if using) to the hot potatoes and parsnips. Using a potato masher, mash the mixture until smooth and well combined.
- Add cream: Gradually pour in the heavy cream (or milk), stirring until the mash reaches your desired creamy consistency. If needed, you can adjust the amount of cream to make the mash thinner or thicker.
- Season: Taste and season with salt and pepper to your preference.
- Serve: Transfer the mash to a serving dish and garnish with fresh parsley or chives, if desired.
This Potato and Parsnip Mash is a comforting side dish with a lovely balance of creaminess and subtle sweetness. It’s perfect for holiday meals, Sunday dinners, or whenever you want to add a bit of variety to your usual mashed potatoes!
