Mashed potatoes, a year round blessing but an important part of any Thanksgiving meal. This year we have chosen to make an addition of parsnips to our potatoes for a number of reasons:
They are high in fiber, which helps lower cholesterol, they are also high in folic acid and potassium. Even better the light hint of apple shines through the potatoes making them a surprise for everyone.
Cook them separately. I like to boil the potatoes cut up in small pieces with the skin on.
The parsnips need to be peeled, cut into small pieces and STEAMED. Make sure they are tender enough to mash with the potatoes. Steaming them, instead of boiling, will help retain their medicinal qualities.
When both are done and HOT, I mix them and smash them. The ratio is 1 medium parsnip to 1 large Russet potato. I slowly add a bit of heavy cream and lightly salted butter.
There is nothing better on this earth.
I do not like smooth potatoes, I like them smashed. If you like then smooth then you will have to mill both the potatoes and parsnips with a rice miller and then follow your heart with the rest of the process.
If you have a favorite way to process your mashed potatoes...do it, just make the addition of parsnips as I have outlined and its all good!
I will post another article on phenomenal gravy to add to this.
Bon Appetit.
1 comment:
I got this idea from a Curious George episode a while ago & love it. Makes the potatoes sweeter :-) Thanks for sharing! Oh & I usually bake both.
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