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Parsnip and Potato Mash

November 23, 2010 • 10 Comments

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Parsnip and Potato Mash

- Merrill

Sometimes, rather than experimenting with a sweet potato soufflé or a Bourbon coconut cranberry relish for the most important meal of the year, all you want a simple dish that’s sure to deliver. This parsnip and potato mash is one of my tried-and-true favorites. It’s a cinch to make, it will hold for a couple of days if necessary, and it provides a welcome break from plain old mashed potatoes. Hope you like it as much as I do!

Parsnip and Potato Mash

Serves 6

  • 2 large garlic cloves, peeled                                                    
  • 2 pounds parsnips, peeled and cut into 1-inch pieces                             
  • 12 ounces yellow potato, peeled and cut into slightly larger pieces than the parsnips
  • 4 to 6 cups chicken stock (homemade or low sodium)                               
  • Salt 
  • 3/4 cup crème fraîche                                                           
  • 2 tablespoons unsalted butter, softened
  • Large pinch freshly grated nutmeg
  • Lots of freshly ground black pepper

1. Combine the garlic, parsnips, potato and enough stock to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender. 

2. Scoop out about a cup of the hot stock and set aside. Drain the vegetables and return them to the pot. Mash with the crème fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover stock, and keep the rest for just before serving.

3. Stir in the nutmeg and season with salt and pepper to taste. Keep warm and covered, reheating over medium-low heat just before serving and adding a little more stock if necessary. This can be made a day or two ahead of time and refrigerated.

Jump to Comments (10)

Comments (10)

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about 4 years ago KitchenLittle

ooh -- sounds so yummy! I love parsnips!

Newliztoqueicon-2

about 4 years ago Lizthechef

Someone else is bringing the mashed potatoes on Thursday, so I will tuck this one away for pot roast coming up soon. Thanks and a very Happy Thanksgiving to you and your family!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Same to you!

Bw_kitchen_4

about 4 years ago Chef Tom Minchella

What a wonderful dish for the holidays!

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! Glad you like it.

Bw_kitchen_4

about 4 years ago Chef Tom Minchella

What wonderful dish!

Stringio

about 4 years ago testkitchenette

This is a keeper.

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I spy crème fraîche! This sounds yummy, Merrill. Thanks. By a yellow potato, do you mean like a Yukon Gold?

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You caught me! And yes, Yukon Gold would work well.