Prep 0 mins
Cook 40 mins
The carmelized onions make these potatoes so special.
- 6 tablespoons butter
- 3 large onions, halved and sliced
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
- 6 parsnips or 6 turnips or 6 rutabagas, peeled and sliced
- 4 large rusett potatoes, peeled and sliced
- 1 cup milk, heated
- salt & fresh ground pepper
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
- Add onions and cook until golden, stirring often, about 15 minutes.
- Mix in rosemary and put onions aside.
- Bring large pot of salted water to boil.
- Add parsnips and potatoes; boil until tender, about 20 minutes.
- Drain well.
- Return vegetables to pot and mash.
- Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
- Stir in onion mixture.
- Season with salt and pepper.
Had a friend staying that loves parsnips, also had someone here not too fond of them SOooooo along came this great recipe. I would call it a cold weather recipe but it went over well here in the Summer. I did cut back on the butter and used only a half cup 2% milk. Loved the blended flavors of the onion, parsnip and potatoe - Thanks Debster
Liked the sound of this recipe from the start, am always looking for new ways to serve potatoes. I used parsnips (have only ever mixed with carrots) and the result with the potatoes is really good, quite a sweet taste. The best part was my 18 year old ate the lot, its usually only potatoes he eats, but now I have a 'sneaky' way to add parsnips too! Will definitely make this again. Thanks for posting. =)
We really liked the addition of caramelized onions to mashed potatoes. We love rosemary in potatoes and were intrigued with the parsnip addition. It was good, but not exceptional - for our tastes. Maybe next time just a hint of parnsip and we'll be good to go!