This silky mash pairs the comforting starchiness of Long Island potatoes with the subtle, earthy sweetness of parsnips. The potatoes give it body and a familiar, fluffy texture, while the parsnips bring a gentle sweetness with a hint of spice that makes the dish feel a little more special than a standard mash.
A modest amount of butter and a splash of milk keep it rich and smooth without weighing it down. A pinch of freshly grated nutmeg adds a warm, aromatic finish that plays beautifully against the parsnips’ natural sweetness, and freshly ground pepper adds a light bite. Salt is left to your taste, so you can season it as you like.
It’s a simple, wholesome side that works well alongside roast chicken, pork, or a holiday spread, and it’s an easy way to give a classic comfort dish a little more depth. Garnish with some chopped fresh chives for a pop of color.
Creamy Potato and Parsnip Mash
Ingredients
- 4 large Yukon Gold potatoes, about 1 ½ lbs.
- 4 large parsnips, about 1 lb.
- 2 Tbsp. butter, plus more for garnish
- ½ cup whole milk, OR light cream
- Salt to taste
- Freshly ground pepper to taste
- ¼ tsp. freshly grated nutmeg
- Fresh chives, chopped for garnish (optional)
Directions
- Peel potatoes and parsnips. Trim off parsnip ends.
- Cut parsnips lengthwise in half. Remove any woody cores. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
- Cut potatoes into pieces approximately the same size. There should be about 4 cups.
- Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil, and once boiling, let cook about 15 minutes or until the pieces are tender. Drain well.
- Add butter, milk/cream, salt, pepper and nutmeg to pot of drained potatoes and parsnips. Beat well to blend. Garnish with a pat of butter and chopped chives, serve hot.
Adapted from a recipe by Pierre Franey for NYTimes Cooking
