Parsnip-potato Champ

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8

ingredients

• 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

1. In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
2. Reduce heat to medium and simmer 25-30 minutes and then drain.
3. In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
4. Return potatoes and parsnips to pot; remove from heat.
5. Add next 4 ingredients; mash.
6. Transfer to bowl; dot with additional butter if desired.
7. Sprinkle with parsley.

Reviews

[Rita1652]

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.