Recipe by sugarpea
I LOVE this dish. Healthy comfort food...go figure. It's the texture variations that make this dish so special. If you like, substitute your own favorite root vegetables. Celery root, turnips, rutabagas or Jerusalem artichokes all work deliciously. Double the butter if you'd like a richer, smoother puree.
Top Review by Squirrel Gone Wild
OMG GOOD! Put this on the list of regulars, and always bring it to the potlucks and holiday meals. I have never before even known about (let alone tried) parsnips, and was *very leary* (as was my hubby). Thought for sure it would be one of those yucky experiments. But this dish was soooooooo goood, we sat and at ate all the leftovers instead of having dessert. YES, it was that good. I will never have garlic mashed potatoes or regular MP again if these three simple ingredients are on hand. THANK YOU SO MUCH for posting.
- 1 lb russet potato, peeled and halved
- 1 lb parsnip, peeled
- 1 whole carrot, peeled
- 2 tablespoons unsalted butter
- salt and pepper
Directions See How It's Made
- Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
- Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
- Puree the parsnips in a food processor with the butter; stir into the potatoes.
- Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
- Can be made the day before and refrigerated; reheat in microwave to serve.