Potato Parsnip Purée

ParsnipsA variation on Mash Potatoes, the addition of parsnips gives these potatoes a sweet taste of cinnamon and fall, not over powering the creamy Yukon potato.

Parsnip Puree
Potato Parsnip Purée
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Adding another root vegetable to potatoes, making this recipe more complex in flavor.
Servings
6 cups
Servings
6 cups
Parsnip Puree
Potato Parsnip Purée
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adding another root vegetable to potatoes, making this recipe more complex in flavor.
Servings
6 cups
Servings
6 cups
Ingredients
Servings: cups
Units:
Instructions
  • In a large dutch oven or pot over medium heat, add quartered potatoes and chopped parsnips. Top off with cold water to cover the root vegetables by an inch or so, seasoning water with salt to taste. Bring to a boil 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 chunkier final product. Warm the milk and butter together in small pan. Add the milk/butter mixture to the potato/parsnip puree and season with salt and pepper.
Recipe Notes

This side dish goes well with Grand Cru Braised Lamb Shank, Beer Brined Chicken or Wit Braised Chicken.

Sean Paxton

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