Parsnips add flavor and texture to the traditional mashed potatoes. Stir in roasted garlic, chopped green onions or grated cheese before serving, if you like.
Ingredients:
4 pounds potatoes (red or Yukon gold), peeled and cut into chunks
1 pounds parsnips, peeled and cut into chunks
1 cup milk, hot
6 tablespoons unsalted butter
salt and freshly ground pepper to taste
Directions:
Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes, or until potatoes are very tender. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve. Serves 10