Whipped parsnips and potatoes is no exact match for classic mashed potatoes, but they were creamy and delicious nevertheless AND ready in twenty minutes.
Our CSA bag this week included parsnips and a variety of other goodies like kiwi, apples, potatoes, rainbow carrots and zucchini.
I joked that this week’s theme was “long and lean” after lining up a few of the veggies and Instagramming the shot!
So, back to those parsnips.
I’m a fan, having had them in various restaurant purées over the years.
They’re kind of sweet like a carrot, but without tasting like carrots.
And they cook and mash up like a potato, but definitely have more flavor than potatoes.
There’s also a spicy undertone that I can’t quite place…. Almost like nutmeg or cinnamon. Almost.
Even though I happen to like parsnips, my husband and kids have never tried them.
These days they’re pretty open to trying new things, and while a few years ago parsnips may have cause a serious case of the eye-rolls, tonight everyone took the new food in stride.
“BE BRAVE,” I reminded them. Ha-ha!
It probably didn’t hurt that the parsnips were mashed with potatoes, plenty of butter and salt, and a hefty splash of whole milk.
“How bad can that be?” as Ina would say.
We all agreed that whipped parsnips and potatoes is no substitute for classic mashed potatoes, but they were creamy and delicious nevertheless, AND they were ready in 20 minutes—which is perfect during the work week!
- 4 medium parsnips, peeled and cut into 1" thick rounds
- 4 large red potatoes, diced into 1" cubes
- 4 tablespoons salted butter
- 1/2 cup whole milk (a little more or less depending on how thick you like them)
- 1 teaspoon salt + 1 tablespoon for the water
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan
- Add the parsnips, potatoes and 1 tablespoon salt to a large sauce pan.
- Fill the pot with enough water to just cover the tops of the potatoes and parsnips and then set the pot to boil over high heat.
- Once the water comes to a rolling boil, reduce the heat to keep the water at a gentle boil and cook the parsnips and potatoes for 16 minutes. Drain.
- Turn the heat down to low and return the pot to the stove. Add the butter and the milk. Once the butter has melted, add the parsnips and potatoes back into the pot, along with 1 teaspoon salt, the pepper and parmesan.
- Using a hand-held mixer, whip the parsnips and potatoes until they're smooth and creamy.
- Serve with extra butter.
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