Since my last attempt at parsnips didn’t go so well, I figured I’d try doing what most people do with parsnips – mix them with potatoes.
While I liked this mix, I think I’d do a few things differently next time:
1. Be sure to cut out the woody centers of the parsnips – they didn’t mash very well and I kept getting big bites of parnips in my potatoes. Or you could use a ricer in order to get nice, fluffy potato mix.
2. Add more potatoes. I liked the little bit of sweetness I got from the parsnips, but it was *almost* too much. I’d add a few more potatoes next time.
3. Add some garlic – everything is better with garlic, right?
One night I served these with leftover brisket – YUM. Another night I served with chili – not as good. And today, I mixed in some cheese, bacon and scallions – delish.
And the best part is – no new recipe! Just use your go-to recipe for mashed potatoes and add some parsnips to the potatoes to boil. Make sure they’re cut about the same size. But, in case you’ve never made mashed potatoes before (and, why don’t we make them more often, hmm?), here’s how I made them:
Mashed potatoes & parsnips
5-6 potatoes, washed, peeled and chopped into bite-sized(ish) pieces
3-4 parsnips, washed, peeled and chopped into bite-sized(ish) pieces
1 onion, chopped
1-2 cloves garlic (I didn’t add this, but will next time)
1/4-1/2 cup buttermilk (you can use regular milk, I just had some leftover buttermilk to use up)
1 stick butter (use more/less to your discretion)
Bring pot of water to boil and add potatoes, parsnips, onion and garlic. Boil until tender, checking after about 15-20 minutes.
Drain potatoes & parsnips. In still hot pan, add butter and allow to melt a bit. Add potatoes & parsnips to pan and mash, adding milk as necessary. Season with salt & pepper.
See, Easy Peasy!