Mashed Potatoes and Parsnips with 10 Tater Mix-ins

By á-8590

Ingredients

• Mashed Potatoes and Parsnips
• 6 medium potatoes, peeled and cubed
• 4 medium parsnips, peeled and sliced 1-inch thick
• Salt
• 1 cup milk
• 4 tablespoons butter, sliced
• White pepper or finely ground black pepper, to taste
• Place potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.
• For variety, add in one of Rach’s Top 10 Tater Mix-Ins (see below)

Preparation

Step 1

Sharp Cheddar and Dijon Mustard Mashed Potatoes
1 cup sharp white cheddar, shredded
2 tablespoons grainy Dijon mustard
2 tablespoons flat-leaf parsley, finely chopped
Salt and pepper

Gently fold the cheddar, mustard and parsley into hot mashed potatoes and parsnips. Season with salt and pepper to taste.


French Onion Mashed Potatoes
1 tablespoon EVOO - Extra Virgin Olive Oil
4 tablespoons butter
1 large onion, halved lengthwise, sliced about 1/4-inch thick
Salt and pepper
1 teaspoon thyme, chopped
1 bay leaf
1/4 cup sherry
1/2 cup Gruyere, shredded
Heavy cream or half and half, for mashing
Salt and Pepper

Heat a large skillet to medium-high heat. Add oil and butter to the pot and onions as you slice them. When all the onions are in the pan, season with salt, pepper, thyme and bay leaf. Cook onions 15-18 minutes, stirring frequently, until tender, sweet and caramel-colored. Remove bay leaf and deglaze the pan with sherry. Allow to cook out for 2-3 minutes.

Gently fold the caramelized onions and cheese into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.

Cheddar, Horseradish and Chive Mashed Potatoes
1/4 cup prepared horseradish
1 cup cheddar, shredded
1/4 cup chives, chopped
Salt and Pepper

Gently fold the horseradish, cheddar and chives into hot mashed potatoes and parsnips. Season with salt and pepper, to taste

Ranch Mashed Potatoes
A small handful fresh chives, finely chopped
A small handful fresh dill, finely chopped
A small handful flat-leaf parsley, finely chopped
1 cup sour cream

Gently fold the chives, dill, parsley and sour cream into hot mashed potatoes and parsnips. Season with salt and pepper, to taste

Butternut Squash and Sage Mashed Potatoes
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 butternut squash, about 1 3/4 pounds, cut into half-inch dice
Salt and pepper
1 tablespoon sage, finely sliced

Heat the oil and butter in a sauté pan over medium-high heat. When the oil is hot and the butter has browned slightly, add the squash, salt, pepper and sage. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes.

Gently fold sautéed butternut squash and sage into hot mashed potatoes and parsnips. Season with salt and pepper to taste.