Roasted Parsnip Mashed Potatoes

Mashers That Take the Gravy

by Dara Schwartz on November 23, 2011

Thanksgiving Table, Side Three: Roasted Parsnip Mashed Potatoes
I confess. I’ve messed with the Thanksgiving mashed potatoes. The well-known buttery, creamy mashers we’ve all come to expect at our holiday tables has turned into one sweet mess. We can thank the pale-colored, carrot-looking root vegetable, the parsnip, for it’s sweet invasion. When roasting parsnips, their natural sugars caramelize, resulting in sweet, rich flavors. And when combined with our traditional cooking method of mashed potatoes, you get added flavor and texture. This side is one to please—your gravy will be jumping out of its boat.

Keep those taste buds dancing,

Roasted Parsnip Mashed Potatoes
Serves 8

3 pounds russet potatoes, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
Olive oil
1 cup milk
6 tablespoons butter
1 tablespoon parsley chopped, additional for garnish
1/8 nutmeg or more to taste

1. Preheat oven to 400 degrees F. In a bowl, stir olive oil and parsnips to coat. Lay parsnips onto a sheet pan and roast in oven for 25-30 minutes, until lightly golden and tender. Turn the parsnips halfway through the cooking.

2. Place the potatoes in a large pot, cover with water and bring to a boil. Add salt and cook until tender, about 15 minutes.

3. Meanwhile, in a small saucepan, bring the milk and butter to a simmer. Remove from heat and set aside. Cover the pan to keep warm.

4. Drain potatoes. Remove parsnips from oven and mash in the pot the potatoes were cooking in. Add potatoes and continue to mash. Add milk and butter mixture and stir until smooth. Stir in parsley and nutmeg. Add salt to taste and garnish with parsley. Serve warm.

Sharpen Those Skills: For each parsnip, cut off the top, fat end. You will see the radius of the inner core. When cutting your parsnip chunks, cut around the core, more specifically around the top end of the parsnip. The cores of the parsnip are usually woody and stringy. As you work your way down, you should be fine using all of the parsnip, including the core.

Veggie Friendly: Veggie it is!

Chef’s Playlist: Joshua Bell & Edgar Meyer, Short Trip Home (a continuation of Thanksgiving Table Series.)

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