Parsnip Parmesan Mashed Potatoes
Ingredients
- 4 pounds potatoes, quartered
- 1 pound parsnips, (about half of what’s in
- your box), peeled and cut into large chunks
- 1 tablespoon salt
- 1 cup milk
- 6 to 8 tablespoons unsalted butter
- ½ cup parmesan cheese, grated
- Freshly ground pepper
Instructions
- Chop the potatoes and parsnips and place them in a large pot, cover with water and add 1 tablespoon salt. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender.
- Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer –
- there’s more mashing to be done!).
- Heat milk with 6 tablespoons of butter until scalding and then add into the potato/parsnip mixture slowly, mashing or stirring into potatoes until smooth.
- Stir in parmesan cheese until just incorporated. Season with pepper and additional salt if needed. Dot with remaining butter, if desired. Keep warm until serving and, if you like, garnish with herbs, cheese, black pepper, etc.
