Mashed Parsnips

Mashed Parsnips

from goodhousekeeping.com
Gluten-free
20 min
290 kcal / serving

Trick your Thanksgiving guests with this mega-creamy side dish, parsnip and potato mash. Because plain mashed potatoes are overdone, no?

Ingredients

  • 2 lb.yellow potatoes (about 5 medium), peeled and cut into 2-inch pieces
  • 2 lb.parsnips (about 4 medium), peeled and cut into 1/4-inch pieces
  • kosher salt and pepper
  • 1 ¾ c.whole milk
  • ½ c.unsalted butter, plus more for serving
  • 12 sprigsfresh thyme
  • 8 clovesgarlic, smashed
  • 6black peppercorns
  • 2fresh bay leaves
  • fresh chives, for serving

Directions

  1. 1

    Place potatoes and parsnips in a large saucepan, add enough cold water to cover and bring to a boil. Add 1 teaspoon salt; reduce heat and simmer until just tender, 15 to 20 minutes. Drain and return to pot.

  2. 2

    Meanwhile, in small saucepan, place milk, butter, thyme, garlic, peppercorns and bay leaves and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat and let sit until potatoes and parsnips are done.

  3. 3

    Using food mill, ricer or masher, mash vegetables. Strain milk mixture into potato-parsnip mixture; discard solids. Season with 1/2 teaspoon each salt and pepper and mix to combine. Serve with additional butter, chives and cracked pepper if desired.