Potato Parsnip Purée

Potato Parsnip PuréeA variation on Mash Potatoes; the addition of parsnips, another root vegetable, gives this potato recipe a delicate sweet flavor of  Fall | Autumn. The parsnips don’t over powering the creamy Yukon potato, yet build on the body, texture and enhance the potatoes starch with a wonderful complexity. Using multiple types of root vegetables increases the flavor and nutrients of this Potato Parsnip Purée over just a basic mashed potato recipe. This is a wonderful way to introduce your family | friends | guests to parsnips, as there are some sad stigmas with this vegetable, usually attributed with it not being prepared correctly. The key is to cut the potatoes and parsnips about the same size, so it takes the same length of time for them to cook properly. Overcooked parsnips can get funky.

I find the best way to cook just a parsnip, to preserve it’s unique flavor is to vacuum seal it with the milk, salt and butter in a plastic bag and cook them sous vide. Set the water bath to 185°F | 85°C and cook them for 50 – 60 minutes. A touch of nutmeg or Ceylon cinnamon will compliment the delicate flavor of this root vegetable. One of the reasons this cooking technique works incredible well on parsnips is that the water, boiling  or cooking the parsnips, leaches out a lot of the flavor of the starchy vegetable, leaving it going down the drain when strained after cooking. The bland vegetable is further reduced of it’s flavors from this cooking technique. While not everyone has a Immersion Circulator and a vacuum sealer at home, I adapted this recipe to a more traditional cooking technique.

Try serving this side dish with Grand Cru Braised Lamb Shank, Beer Brined Free Range Chicken or Wit Braised Chicken recipes. This Potato Parsnip Purée could also be substituted for the mashed potato topping found on a lamb shepherd’s Pie with Ale or a Cottage Pie recipe.

This Potato Parsnip Purée recipe is also very different than my Roasted Garlic IPA Mash Potato recipe, which could be used instead.

 

Makes: Enough Potato Parsnip Purée for 12 guests

Potato Parsnip Purée
Potato Parsnip Purée
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Adding another root vegetable to potatoes, making this Potato Parsnip Purée recipe more complex in flavor and gives an extra depth of earthiness.
Servings Prep Time
6 cups 10 minute
Cook Time
30 minute
Servings Prep Time
6 cups 10 minute
Cook Time
30 minute
Potato Parsnip Purée
Potato Parsnip Purée
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adding another root vegetable to potatoes, making this Potato Parsnip Purée recipe more complex in flavor and gives an extra depth of earthiness.
Servings Prep Time
6 cups 10 minute
Cook Time
30 minute
Servings Prep Time
6 cups 10 minute
Cook Time
30 minute
Ingredients
Potato Parsnip Purée Ingredients:
Optional Flavoring Ingredients:
Servings: cups
Units:
Instructions
  • In a large dutch oven or pot over medium heat, add quartered potatoes and chopped parsnips. Top off with enough cold water to cover the root vegetables by an inch or so, seasoning water with kosher salt. Bring to a boil, reduce heat to a simmer and cook for 30 minutes, or the potatoes and parsnips are fork tender. Drain into a colander.
  • Using a potato ricer (or spaetzle machine), press the potatoes and parsnips into a bowl; creating a fine purée. If you do not have either device, a potato masher or fork will also work, resulting in a not as smooth final product. Warm the milk and butter together in small pan. Add the milk | butter mixture to the potato | parsnip purée and season with salt and white pepper, to taste.
Recipe Notes

More Potato Recipes:

Beer Boxty Bread
Candied Yam
Candied Garnet Yam in a Spiced Allagash Dubbel
Dungeness Crab Fondue
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Honey Pale Ale Mustard Yukon Gold Potato Salad
Oktoberfest Recipes
Kartoffel Suppe (Potato Soup)
Lamb Cheeks | Cappacino Stout | Toma | Potatoes | Gremolata
Lamb Shepherd's Pie with Ale
Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs
Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs
Pambazo de Papas con Chorizo
Pambazo de Papas con Chorizo
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Roasted Garlic Garbanzo Bean Mashed Yukon Gold Potatoes with Turmeric and 101 North Brewing Indigo Agave Pale Ale
IPA Mashed Potatoes
Roasted Garlic IPA Mashed Potatoes
Sanctification Fondue
Waterzooi

Sean Paxton

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