Parsnip Potato Mash Food

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MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

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.

PARSNIP-POTATO MASH



Parsnip-Potato Mash image

Provided by Claire Robinson

Categories     side-dish

Time 40m

Yield 4 servings plus leftovers!

Number Of Ingredients 7

2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
1 1/2 pounds parsnips (about 8 small), peeled and chopped
Kosher salt
1/2 cup (1 stick) unsalted butter
3/4 cup half-and-half
Freshly ground black pepper
Finely chopped chives, for garnish, optional

Steps:

  • Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
  • Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

POTATO PARSNIP MASH



Potato Parsnip Mash image

Time 35m

Yield Makes 1 serving

Number Of Ingredients 4

1 medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces
1 large Yukon Gold potato (1/2 lb), peeled and cut into 2-inch pieces
1 1/2 teaspoons salt
2 teaspoons unsalted butter

Steps:

  • Cover parsnip and potato with cold water by 1 inch in a 3-quart saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes.
  • Reserve 1/4 cup cooking water, then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in butter, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with additional cooking water if desired.

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