Swap out your normal mashed potatoes for this delectable mash. Parsnips look like white carrots but are earthy and slightly sweet. Mix them with creamy potatoes and my secret ingredient of browned butter, and you’ve got one amazing holiday side.
- 2 pounds Yukon gold potatoes, peeled and cut into ¾-inch chunks
- 1 pound parsnips, peeled, trimmed and cut into ½-inch chunks
- 5 garlic cloves, peeled
- 2½ teaspoons salt, separated
- ¾ cup whole milk
- 2 tablespoons chopped chives, separated
- 4 tablespoons unsalted butter
- ¼ teaspoon black pepper
Place the potatoes, parsnips and garlic in a large stockpot. Fill with water until the potatoes are covered and the parsnip pieces just begin to float. If you add too much water the vegetables can come out a little under-salted.
Add 2 teaspoons of salt to the water and stir. Bring to boil over high heat. Reduce the heat to medium. Keep at a simmer for about 30-35 minutes or until very fork tender, checking both potatoes and parsnips. Drain the potatoes, parsnips and garlic and return to the large pot. Off the heat, use a hand mixer and blend until smooth. Place a lid on top and set aside.
In a small saucepan, bring the milk to a simmer over medium heat. Add the warm milk to the potato mixture and blend until smooth. Mix in 1 tablespoon of chives. Place the lid back on top.
Melt the butter in an 8-inch sauté pan over medium-low heat. Cook until slightly foamy and the milk solids in the pan turn golden brown, stirring often, about 6-8 minutes. If it starts to splatter, stir and turn the heat down to low. Watch it carefully because the milk solids will turn black very quickly.
Add the browned butter, pepper and the remaining ½ teaspoon of salt to the potato puree. Blend until everything is combined. Spoon into a serving dish and top with the remaining tablespoon of chopped chives. Serve warm.
Make-ahead tip: You can make this recipe up to 3 days in advance. When you’re ready to serve, gently reheat it over low heat. If it’s too thick, stir in one tablespoon of milk at a time until it is smooth.
Nutrition Analysis: 260 cal, 9 g fat, 25 mg chol, 1000 mg sodium, 42 g carbs, 7 g fiber, 6 g sugar, 5 g protein.
Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, previously provided a gluten-free menu for our 2014 holiday issue. It was so popular, we asked her back this year.