Wednesday, March 24, 2010

Mashed Potatoes with Parsnips

With just a small group for Thanksgiving dinner 2008, we decided to have a menu with many fewer options than when we typically share the meal with a larger group: almonds, turkey and chestnut stuffing, Cranberry Ice, potatoes, salad and at the last minute I caved in and did a few Creamed Onions for Ed. Christopher suggested instead of just having the traditional whipped potatoes, we have a combination of potatoes and parsnips. Loved it and have made it many times since sometimes using Yukon Gold potatoes as we did at Thanksgiving, sometimes red potatoes.

Serves 2 (expand to accommodate group you are serving)

Boil until tender:

2 medium potatoes, cut into 4-6 pieces; no need to peel - just wash well
1 medium parsnip, peeled and cut into 1 inch lengths
2 cloves garlic, whole and not peeled (optional)

When vegetables are tender and easy to mash, drain off all the water. Remove garlic, cut end off bud and squeeze paste-like garlic into mixture. If garlic is not cooked enough to squeeze easily, peel and mash or chop finely. Mash with a potato masher* until there are no lumps.

Season with:

Salt and pepper to taste.
Olive oil or butter to taste

*August 2017:  If a smoother texture is desired, use an immersion blender instead of a potato masher.

Reviewed 8/24/2017

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