Description
This Velvety Parsnip and Potato Mash is a creamy and comforting side dish that perfectly balances the sweetness of parsnips with the buttery richness of Yukon gold potatoes. Enhanced with garlic and fresh parsley, it’s ideal for holiday meals or any time you crave a cozy, velvety mash.
Ingredients
Scale
Vegetables
- 1 pound parsnips, peeled and chopped
- 1 pound Yukon gold potatoes, peeled and chopped
Dairy & Butter
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Vegetables: Place the peeled and chopped parsnips and Yukon gold potatoes in a large pot, covering them with cold salted water to ensure even cooking.
- Boil Until Tender: Bring the pot to a boil over medium-high heat and cook until both the parsnips and potatoes are very tender, which should take about 15 to 20 minutes. This ensures they mash smoothly.
- Drain and Return to Pot: Drain the cooked vegetables well and return them to the pot, still warm, to prepare for mashing.
- Add Butter and Garlic: Add the unsalted butter and minced garlic to the hot vegetables, allowing the residual heat to soften the garlic and mellow its flavor.
- Mash Smooth: Using a potato masher or hand mixer, mash the vegetables until smooth and creamy, eliminating any lumps for a velvety texture.
- Incorporate Dairy: Gradually stir in the warmed whole milk and heavy cream, mixing thoroughly until the mash reaches a smooth and luxurious consistency.
- Season to Taste: Season the mash with salt and black pepper according to your preference, balancing the flavors perfectly.
- Garnish and Serve: Transfer the mash to a serving dish and garnish with chopped fresh parsley if desired. Serve warm to enjoy as a comforting side dish.
Notes
- For extra richness, substitute half-and-half for the milk.
- Use roasted garlic instead of raw garlic for a sweeter, milder flavor.
- Adjust the ratio of parsnips to potatoes based on your sweetness preference.
