Potato and Parsnip Mash Recipe
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Mashed potatoes are one of the ultimate comfort foods, but even they can get a little tired. Here we mix sweet parsnips and earthy potatoes, then fold them together with extra-virgin olive oil, for a simple change that makes a world of flavor difference.
What to buy: We usually don’t call for extra-virgin olive oil, but with so few ingredients in this recipe, an assertive EVOO will really shine.
This recipe was featured as part of our Hosting Your First Passover menu.
INGREDIENTS
- 2 pounds Yukon Gold potatoes, peeled and cut into large dice
- 1 1/2 pounds parsnips, peeled and cut into medium dice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
INSTRUCTIONS
- Place the potatoes and parsnips in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat and simmer until vegetables are fork tender, about 10 to 15 minutes.
- Remove from heat, reserve 1/4 cup of the cooking liquid, drain, and return vegetables to the saucepan. Add reserved cooking liquid, olive oil, and salt and coarsely mash ingredients together. Stir until evenly combined and serve.
these pair up well with chicken marsala!
Helpful hint. I dice up the parsnips and start them in chicken broth first. then after about 10 or 15 minutes add the potatoes and garlic. The parsnips take longer to cook than the potatoes.
I have been making these for years! I add about 4 garlic cloves to the potatoes and parsnips while they cook. Drain and mash with some cream and butter. They are the best mashed potatoes ever!!!!!!!
wow...we paired these mashed parsnip with bbq short ribs tonight for dinner...AWESOME!!!!
agree: The lamb shank is COMPELLING!
You don't want to stand over the stove, babysitting a side dish, for a family holiday dinner like Passover. but, for a regular dinner, when the main and other courses are going along by themselves, I steam-fry my "'taters and 'snips". That is, heat a small amount of stock, steam the cubed veg for a couple minutes, then uncover and toss; re-cover pan and repeat until tender. If veg or pan start to caramelize, add a couple Tbl stock or water. Can also add a larger amount of liquid to start.
Concentrates flavor & natural sweetness, rather than boil them out.
Hi Mollenkamp,
Really your recipe made easy and great. That looks good. I always love this type of recipes
. ………………. Thanks for the great recipes………….
Love the accompanying photo. What a great presentation.
Definitely the quality of the olive oil makes the dish. The first time I made this I had it with an "UNBELIVABLY AMAZING" organic Italian olive oil and the dish was out of of this world. I made it a second time with just regular olive oil and it was boring.