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Potato Parsnip Mash
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Provided By:
Alexis Touchet

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    • Mashed potatoes are a great quick classic, but sometimes I like to change them up a bit. Using just the cooking water to thin the mash instead of dairy lightens the dish and adding parsnips and scallion greens lends a touch of sweetness and crunch.

    Ingredients

    Serves:

    Directions

    Peel potatoes and parsnips, then cut into 1/2-inch pieces. Transfer to a 4-quart heavy pot and add water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, covered, then reduce heat and simmer, covered, until vegetables are very tender, 20 to 25 minutes. If necessary, remove lid and briskly simmer, stirring frequently, until liquid is almost evaporated.

    Remove from heat, then add oil and scallion greens and mash with a potato masher. Serve drizzled with additional oil.

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