Recipes › Parsnip › Parsnip and Potato Mash
Parsnip and Potato Mash
The sneakiest vegetable upgrade: adding parsnips to mashed potato in a 50/50 split that transforms the dish into something sweeter, more complex, and more interesting without most people being able to pinpoint why. The parsnip adds an almost nutty sweetness that plays beautifully against the starchy potato, and the result is a mash you'll keep making.
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Ingredients
- 1 lb parsnips, peeled and chopped
- 1 lb russet potatoes, peeled and chopped
- 4 tbsp unsalted butter
- ½ cup whole milk or cream, warmed
- 2 cloves garlic, peeled (optional)
- 1½ tsp salt
Contains: milk.
Method
- Boil parsnips, potatoes, and garlic in heavily salted water for 20-22 minutes until very tender. Drain well.About 24 min
- Return to pot. Add butter and mash until smooth. Add warm milk gradually, beating until fluffy.About 8 min
- Season with remaining salt. Serve with extra butter on top.About 2 min
Tips
- Warming the milk before adding it prevents the mash from cooling down.
- Don't over-mash — potatoes become gluey if over-worked.
- A ricer gives the smoothest, lightest result.
Ring the changes
- Add roasted garlic instead of boiled for a deeper, sweeter flavor.
- Fold in a tablespoon of horseradish for a bold, punchy mash.
Keeping it
Refrigerate for up to 3 days. Reheat with a splash of milk and extra butter.
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