I added garlic to the onions when I put them in the pan, did half milk, half vegetable broth, and reduced the amount of butter. I didn't rate the recipe, as I made it without parsnips (didn't have any on hand). This dish was such a hit at a party last winter. used a bit of heavy cream, less butter instead of the heated milk. used half each parsnips and red potatoes, added carmelized onions and a roasted head of garlic. I forgot the rosemary - would have been good. I don't think it needed all of that butter either. Make extra - it's even better left over, and especially yummy fried to golden brown for breakfast.ĭelicious! I didn't have enough potatoes on hand (used yukons) so I added a sweet potato. And next time, I would give the onions a rough chop - the long slices made for stringy potatoes! I did however make some changes - i added in about 1/2 cup of mascarpone cheese (heavenly in any mashed potato recipe) and used only about 1/2 the milk. The onions give them this surprising hint of sweetness. I've made some incredible mashed potato recipes from Epicurious, but these take the cake - they are unlike any mashed potatoes I've had. (note: this is coming from someone who never cooks with cream!) I've tried eliminating milk/cream/butter from potato recipes before and they always end up mealy and dry. Instead of milk I used heavy cream, but only 1/2 cup and it was rich but not too rich. The rosemary is more an essence than an overpowering taste. I too put the fresh rosemary in some cheesecloth and removed it after boiling. I also mashed roughly to leave some texture. Ingredients 2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces 2 medium parsnips (about 1/2 pound), peeled and cut into 1/2-inch. So easy and delicious! I added some carrots I had which added some brightness to the dish. I've added them to my winter garden so I'll have a good supply. I may never make mashed potatoes without parsnips again. My nieces had never actually had parsnip, and were dubious at first, but wound up having seconds. The sweet hint of onions and the flavor of the parsnips was a perfect match with the sweet-tangy cranberry sauce. The roast had a wonderful cranberry sauce, but we needed a mashed potato dish that could stand on its own (not as just a place to put your gravy).
We paired with a pork roast at Christmas. favorite root vegetables recipe originated with my mother, who loved parsnips, recalls Doreen Saunders of Kingston, Ontario. The texture of the potatoes was a little more liquidy than I am used to, and it made it seem like the potatoes were lighter (even though I know that is not true because of all the butter and cream!).
Also, adjust the amount of milk and butter according to the consistency you want.Įxcellent recipe! The sweetness of the onion and the parsnip made these mashed potatoes special. I agree with that review that suggest cutting the onions into smaller piece. Caramalize the onions, add the rosemary, and simply put them on top of the mashed potatoes. Based on comments from other reviewers I may have a solution for the onion issue.
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