Thursday, November 9, 2017

Potato and Parsnip Mash

photo by Angela Sackett

Okay before we move on with this post, I have to confess something. I love parsnips. Like, I love them. Is that weird? 10 years ago I had no idea what a parsnip was. But now, I seriously buy parsnips once a week at the grocery store. No matter what they always make their way into my weekly menu. This week I'm using them instead of potatoes to accompany a divine slow cooker pot roast (yum!). Parsnips look like white carrots but they have this earthy spiciness that is unlike any other vegetable. Man, they're so good.

Of course I want to share my love of parsnips with everyone and anyone. So naturally I snuck them into a classic Thanksgiving dish. Mashed potatoes lend itself to all sorts of add-ins like garlic, rosemary, parmesan, etc. But I decided to add parsnips... and brown butter. Which basically catapults mashed potatoes into awesomeness. I dare you to try this and not fall in love parsnips. Oh, and serve it with the most delicious (make ahead) marsala gravy. BOOM.

Potato and Parsnip Mash
Swap out your normal mashed potatoes for this delectable mash. Parsnips look like white carrots but are earthy and slightly sweet. Mix them together with creamy potatoes and my secret ingredient of browned butter, and you’ve got one amazing holiday side.

Serves 5-6


2 pounds Yukon gold potatoes, peeled and cut into ¾–inch chunks
1 pound parsnips, peeled, trimmed, and cut into ½-inch chunks
5 cloves garlic, peeled
2½ teaspoons salt, separated
¾ cup whole milk
2 tablespoons chopped chives, separated
4 tablespoons unsalted butter
¼ teaspoon black pepper


Place the potatoes, parsnips, and garlic in a large stockpot. Fill with water until the potatoes are covered and the parsnip pieces just begin to float. (If you add too much water the vegetables can come out a little under-salted.) Add 2 teaspoons of salt to the water and stir. Bring to boil over high heat. Then reduce the heat to medium. Keep at a simmer for about 30-35 minutes or until very fork tender (check both potatoes and parsnips). Drain the potatoes, parsnips, and garlic and return back to the large pot. Off the heat, use a hand mixer and blend until smooth. Place a lid on top and set aside.

In a small saucepan, bring the milk to a simmer over medium heat. Add the warm milk to the potato mixture and blend until smooth. Mix in 1 tablespoon of chives. Place the lid back on top.

Melt the butter in a small (8-inch) sauté pan over medium-low heat. Cook until slightly foamy and the milk solids in the pan turn golden brown, stirring often. This should take about 6-8 minutes. If it starts to splatter, stir and turn the heat down to low. Watch it carefully because the milk solids will turn black very quickly!

Add the browned butter, the pepper, and the remaining ½ teaspoon of salt into the potato puree. Blend until everything is combined. Spoon into a serving dish and top with the remaining tablespoon of chopped chives. Serve warm with Marsala Gravy (recipe follows).

*Make-Ahead Tip: You can make this recipe up to 3 days in advance. When you’re ready to serve, gently reheat it over low heat. If it’s too thick, stir in one tablespoon of milk at a time until it is smooth.

Marsala Gravy
If you are a fan of Chicken Marsala, you are going to love this hearty gravy! And don’t worry about waiting around for turkey drippings, because this delicious gravy doesn’t need it. And what’s even better, it cooks up in less than 20 minutes.

Makes about 1½ cups


1 tablespoon extra-virgin olive oil
8 ounces baby bella or white button mushrooms, stemmed, cut in half, and      
    thinly sliced
2 shallots, minced
½ teaspoon salt
1 tablespoon unsalted butter
1½ teaspoons arrowroot powder
½ cup sweet Marsala wine
1¼ cups vegetable broth


In a medium sauté pan, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until slightly soft, about 4-5 minutes. Add the shallots and salt. Stir together and cook for another 2 minutes. Add the butter and lower the heat to medium. Once the butter is melted stir in the arrowroot. Add the Marsala and stir to combine. Stir in the vegetable broth. Simmer for 10-12 minutes, or until just thickened, stirring occasionally. It’ll thicken even more off the heat. Serve hot.

*Make-Ahead Tip: Make the gravy a day ahead and gently reheat it when you’re ready to serve. Thin it out with a couple teaspoons of Marsala, if needed.

Recipes courtesy:

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