Potato and Parsnip Mash
- 2 pounds Yukon Gold potatoes, peeled and cut into large dice
- 1 1/2 pounds parsnips, peeled and cut into medium dice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
Mashed potatoes are one of the ultimate comfort foods, but even they can get a little tired. Here we mix sweet parsnips and earthy potatoes, then fold them together with extra-virgin olive oil, for a simple change that makes a world of flavor difference.
What to buy: We usually don’t call for extra-virgin olive oil, but with so few ingredients in this recipe, an assertive EVOO will really shine.
This recipe was featured as part of our Hosting Your First Passover menu.
1Place the potatoes and parsnips in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat and simmer until vegetables are fork tender, about 10 to 15 minutes.
2Remove from heat, reserve 1/4 cup of the cooking liquid, drain, and return vegetables to the saucepan. Add reserved cooking liquid, olive oil, and salt and coarsely mash ingredients together. Stir until evenly combined and serve.
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