Mashed Potatoes with Parsnips & ChivesBefore you get all scared about parsnips, try this recipe. The parsnips give the mash a little something different then boring old mashed potatoes and I use Yukon gold potatoes because they have a buttery flavor---it's so yummy. These mashed potatoes I make to go along with Julia Child's Boeuf Bourguignon-(recipe on my pinterest), Sunday Pot Roast-(the beef gravy is divine over the top of these potatoes!), and our Thanksgiving Cider Glazed Turkey-(Sandra Lee recipe, also on pinterest). So if you're tired of the same old, boring spud mash-Try these!!
4 large parsnips, peeled and diced; 2" size pieces
5 lbs. Yukon gold potatoes, peeled and diced; 2" size pieces
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1/4 cup chicken broth
Kosher salt and freshly ground black pepper (season to taste)
Finely chopped chives-snip with a clean pair of scissors
- Put the parsnips in a large pot filled half-way with water, add a generous pinch of salt and bring the parsnips to a boil over medium high heat and cook for 5 min.
- In the same pot along with the partially cooked parsnips, add the yukon potatoes and more hot water if needed, to cover the potatoes. Again add more salt and bring to a boil, cooking the potatoes until they are fork tender, about 20 to 25 minutes.
- Put the butter, heavy cream and chicken broth in a small sauce pan over medium-low heat until the butter is melted and the mixture is hot.
- Drain the potatoes and parsnips well and return them back to pot away from the hot burner.
- Add the hot butter mixture to the potatoes and mash with a potato masher or electric mixer until desired consistency. Mix in by hand the chopped chives and season with salt and pepper to taste. (Add enough chives so the mash is semi-speckled with these tasty little green gems). .
- Transfer to a serving bowl and garnish with a pat of butter and a sprinkling of chopped chives on top.