Cheese Parsnip Mashed Potatoes Food

MASHED PARSNIPS RECIPE

Steps:

• Boil a pan of water with a pinch of salt, and use it to boil the potatoes and parsnips. The smaller they are cut the quicker they will cook.
• Remove the vegetables from the heat after about 20 minutes, when the potatoes are tender but not yet disintegrating. Make sure the parsnips are cooked by cutting with a knife.
• Drain the potatoes and parsnips in the pan. I use the pan lid to hold the veggies in the pan while I drain the water into the sink. It saves having to wash a colander or sieve.
• Then add the butter and milk and mash them using a masher until they are smooth. Then add the nutmeg and salt and pepper to taste and mix all together.
• Do this when the vegetables are still hot. Try and get it as smooth as possible, removing all the lumps if you can.
• A circular motion with the correct type of masher can help. If you want to make a real parsnip puree then use a blender to mix and get a perfectly smooth finish.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

MASHED PARSNIPS AND POTATOES

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
• Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE

Steps:

• Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.

PARSNIP MASHED POTATOES (ANTARCTICA)

Steps:

• Peel the potatoes and parsnips and boil them with the garlic until all the vegetables are soft.
• Meanwhile, saute the onions until they are translucent but not brown (you want the final dish to have a creamy white color).
• When the vegetables and onions are done, mash them all together and add the cream, butter, salt and white pepper.

PARSNIP MASHED POTATOES

Steps:

• Begin by peeling the parsnips and cutting into small chunks, no more than half-inch pieces. Cut the potatoes into quarters, then place both the parsnips and potatoes into a large pot of water, such as a Dutch oven.
• Set a burner to medium-high, and cook covered until the parsnips and potatoes are fork tender, about thirty minutes. Once the veggies are fork tender, drain them, then return to the pot, and add the garlic, salt, pepper, nutritional yeast, and almond milk.
• Using a potato masher, mash all the ingredients together well. You may need to add a little more almond milk a tablespoon at a time to reach the desired creaminess.
• Keep the Parsnip Mashed Potatoes warm until ready to serve with dinner.

GARLIC PARMESAN MASHED PARSNIPS

Steps:

• Start by peeling, washing and cutting parsnips into 1" chunks
• Add parsnips to large pot of cold salted water and bring to a boil.
• While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat.
• Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to pot
• Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to personal preference. You may also use an electric hand mixer for a smoother, creamier texture
• Garnish with chives (optional) and serve immediately
• Leftovers can be stored in an air-tight container in the refrigerator for 2 - 3 days

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

PARSNIP MASHED POTATOES

Steps:

• Place your prepared potatoes and parsnips into a large stockpot and cover with water. Add in 1 tsp of sea salt.
• Bring to a boil over high heat, and once it starts to bubble, reduce your heat to a simmer.
• Simmer for about 15 minutes uncovered, or until veggies are very tender.
• Once done, carefully drain the water and keep potatoes and parsnips in the same pot.
• Add in your milk and ghee, then mash to your desired consistency.
• Season with a tiny touch of sea salt and pepper to your taste.
• Stir in the chives and ground parmesan, if desired.
• Serve warm and enjoy!

MASHED POTATOES AND PARSNIPS WITH CHEDDAR

Steps:

• In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
• Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.

CHEESE & PARSNIP MASHED POTATOES

Steps:

• Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once., In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese.

CHEESY MASHED POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Butter a 2-quart baking dish.
• Peel and quarter potatoes.
• In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid.
• In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper.
• Beat the mixture by hand or with an electric mixer until fluffy; do not overbeat.
• Turn the mixture into the prepared baking dish. Top with the shredded cheddar cheese.
• Cover and bake in the preheated oven for 35 minutes.
• Uncover and bake for 15 minutes longer, or until lightly browned.
• Serve and enjoy.

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
• Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.