Recipe by Cindy Rose
A slightly different version of the traditional Irish potato and scallion dish adds parsnips and lemon zest. I make this for my annual St. Pat's Day Dinner.
Top Review by Rita~
I used 1/2 butter and 1/2 olive oil, low fat buttermilk just to keep this lower in fat. I melted the butter and oil in the microwave oven then added the garlic and scallions for 1 minute. while the potatoes and parsnips cooked. Then added the remained of ingredients to the scallion mixture. And kept aside till potatoes were soft and drained. I did rice the potato/ parsnip mixture then mixed all together. I did skip the salt. I served this as part of my St Patty`s Day menu Menu #14836. I do suggest to cook the potatoes and parsnip separate or cut the parsnip smaller then the potatoes. Because the potatoes cook quicker. The parsley and scallions give this a nice freshness.
- 2 lbs potatoes, peeled and cut into 1 inch pieces
- 2 lbs parsnips, peeled and cut into 1 inch pieces
- 1⁄2 cup butter
- 6 scallions, chopped,about 1 1/2 cups
- 3 cloves garlic, minced
- 1⁄2 cup half-and-half
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons of grated lemons, zest of
- 1⁄2 teaspoon cracked black pepper
- 1 tablespoon of minced fresh parsley
Directions See How It's Made
- In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
- Reduce heat to medium and simmer 25-30 minutes and then drain.
- In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
- Return potatoes and parsnips to pot; remove from heat.
- Add next 4 ingredients; mash.
- Transfer to bowl; dot with additional butter if desired.
- Sprinkle with parsley.