Potato Parsnip Purée
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 |
| 6cups | 10minute |
| Cook Time |
| 30minute |
|
|
Ingredients
Potato Parsnip Purée Ingredients:
- 3pound Yukon Gold potatoespeeled and quartered
- 3pound parsnips,peeled and chopped
- 2tablespoon salt, kosher
- water, coldenough to cover
- 4ounce butter, unsaltedpreferably European style
- 1cup milk, wholepreferably organic
- salt, seato taste
- peppercorns, white,freshly cracked, to taste
Optional Flavoring Ingredients:
- nutmeg, freshly groundto taste
- cinnamon, Ceylon, groundto taste
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
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