I never really got too excited about mashed potatoes. I mean, they're pretty basic. A while back I decided to try and make them something special.
This isn't really a recipe, as I've never written it down or measured anything. It's just how I do it.
Ingredients:
Yukon Gold potatoes. I usually use 4 or 5 for 3-4 servings.
Parsnips. I usually use 2 large ones.
Butter. Obviously. About 3 tablespoons.
Heavy cream. Yes you can use milk. No it won't be as good.
Grated Parmesan. Get a hunk and grate it yourself. Really.
Nutmeg. Again, fresh grated. A little goes a long way.
Garlic. Fresh or powder. To taste.
Salt and pepper.
Cut the potatoes and parsnips into uniform pieces. If the parsnips are huge, the core will be tough so cut it out. Boil until tender. 15-20 minutes. Drain and return to the pot on the hot burner. Stir the potatoes around until the steam stops. You're just drying them here.
Add your butter and stir around until it melts. At this point I usually go ahead and mash them so I can see what the consistency will be. I'll then add cream until it's where I want it. Pro tip, heat your cream so it doesn't cool off your potatoes.
Now I'll just add the rest of the ingredients and stir them in. For this amount of potatoes and parsnips, I'll usually use about a third cup (after grating) Parmesan and maybe a quarter teaspoon of nutmeg.
These are great for fall. The earthiness of the parsnips, Parmesan and nutmeg play very well with the rich creaminess. Give it a try!
This isn't really a recipe, as I've never written it down or measured anything. It's just how I do it.
Ingredients:
Yukon Gold potatoes. I usually use 4 or 5 for 3-4 servings.
Parsnips. I usually use 2 large ones.
Butter. Obviously. About 3 tablespoons.
Heavy cream. Yes you can use milk. No it won't be as good.
Grated Parmesan. Get a hunk and grate it yourself. Really.
Nutmeg. Again, fresh grated. A little goes a long way.
Garlic. Fresh or powder. To taste.
Salt and pepper.
Cut the potatoes and parsnips into uniform pieces. If the parsnips are huge, the core will be tough so cut it out. Boil until tender. 15-20 minutes. Drain and return to the pot on the hot burner. Stir the potatoes around until the steam stops. You're just drying them here.
Add your butter and stir around until it melts. At this point I usually go ahead and mash them so I can see what the consistency will be. I'll then add cream until it's where I want it. Pro tip, heat your cream so it doesn't cool off your potatoes.
Now I'll just add the rest of the ingredients and stir them in. For this amount of potatoes and parsnips, I'll usually use about a third cup (after grating) Parmesan and maybe a quarter teaspoon of nutmeg.
These are great for fall. The earthiness of the parsnips, Parmesan and nutmeg play very well with the rich creaminess. Give it a try!
