Make Ahead
Parsnip and Potato Mash
Popular on Food52
10 Reviews
AnnaJaye
December 3, 2013
This dish was delightful! The crème fraîche really brought everything together nicely and gave it a nice tang. I made this a day ahead and reheated in the oven at 350 for about 25 min and it was great.
tulip549
November 28, 2013
Pretty tasty recipe. I skipped the creme and added milk. Also added some chopped chives. Turned out very good.
pamelalee
November 12, 2013
I would love to make this a day or two ahead. What would be the best way to reheat it? Thanks!
Tarragon
December 26, 2011
Excellent! I served this with beef short ribs. I told my guests that it was mashed potatoes with a few parsnips thrown in; they loved it! And even better, this was a hostess' dream - I made the dish in the morning, refrigerated it, and re-heated in a double boiler before serving. And, inspired by AntoniaJames' suggestion, I intend to use the cooking liquid for a bean soup - too good to discard. I used creme fraiche and I definitely think it contributed greatly to the taste, but I can see using sour cream or heavy cream in the future, if need be.
Merrill S.
December 26, 2011
Great idea to serve it with short ribs! I bet the tang of the parsnips and creme fraiche cut the richness of the beef really nicely. Will have to try the combo myself very soon...
AntoniaJames
December 12, 2011
I used the cooking liquid from these to make my Everyday Potato Bread. Positively sublime!! One of the best Pullman loaves I've ever made, seriously. ;o)
misohone
September 10, 2011
Great base idea for something mashed! I modified a bit since I didn't have all the ingredients. I did about 50/50 parsnips and plain baking potatoes, boiled them in vegetable stock (incl tomato in the stock) along with the garlic cloves. When done, I strained all the stock out because it was a bit too red - so then I added a bit of heavy cream and smashed it all with a potato masher. Left it a bit chunky for textural differences between the parsnips and potatoes.
Hark
March 7, 2011
Delicious. I had to make it with sour cream out of necessity, and it was still really good. An excellent way for me to use up those parsnips I keep getting in my produce bin.
See what other Food52ers are saying.