Description
A creamy and smooth parsnip and potato mash that offers the perfect comfort food with a delicate balance of sweetness and richness, enhanced by butter, heavy cream, and optional fresh chives.
Ingredients
Scale
Vegetables
- 3 large parsnips, peeled and cut into 1-inch chunks
- 1 medium potato, peeled and diced into 1-inch pieces
Dairy & Seasoning
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
Instructions
- Boil Vegetables: Place the parsnip chunks and diced potato in a large saucepan, cover with water, add salt, and bring to a vigorous boil over medium-high heat.
- Simmer Until Tender: Reduce heat to a gentle simmer and cook for 15-20 minutes until the vegetables are tender and easily pierced with a fork.
- Drain and Evaporate Moisture: Drain the water and return the vegetables to the pot over heat briefly to evaporate any excess moisture.
- Add Butter and Cream: Stir in the unsalted butter and heavy cream into the warm vegetables and blend with a hand mixer or masher until silky smooth.
- Season to Taste: Adjust salt and freshly cracked black pepper as needed. If too thick, add more cream or a splash of water to achieve desired consistency.
- Serve and Garnish: Serve warm and sprinkle with optional chopped fresh chives for added freshness.
Notes
- You can substitute heavy cream with whole milk for a lighter texture, though creaminess will be reduced.
- For a vegan version, replace butter and cream with plant-based alternatives like vegan butter and coconut cream.
- Reheat gently on stovetop or microwave, adding a splash of cream or water to restore creaminess.
- The texture can be adjusted by mashing more or less depending on preference.
