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Serves 6
My potato and parsnip puree is an adaptation of my mom's mashed potatoes. I've added parsnips to create a sweet, nuanced flavor to complement the potatoes.
- 1 Yukon potato, peeled diced
- 2 parsnips, peeled and diced
- 1/2 tablespoon salt
- 1/2 stick of butter
- 4 ounces milk
- 4 ounces heavy cream
- Salt and pepper to taste
- 2 chive stalks, chopped
- Put the potatoes and parsnips in a medium-size pot and cover them with cold water. Add 1/2 tablespoon of salt and bring the water to a boil. Boil until fork tender, about 30 minutes.
- While the potatoes are cooking, simmer the milk and cream over medium heat in a saucepan.
- When the potatoes are done, put them through a ricer. Add the butter and mix until it's incorporated.
- Add just enough of the hot cream mixture to smooth and thin out the puree—the consistency should be loose, but not too loose. It should stay on a spoon but come off easily and keep its shape pretty well. Season with salt and pepper to taste.
- Put the puree through a tami or sieve.
