Saturday, October 13, 2012

Rosemary-Parsnip Mashed Potatoes

These potatoes were paired with ribs in one big recipe. I'm not going to argue with that. The ingredients list was a little goofy since it called for even more butter but didn't say what to do with it. I skipped that butter and everything worked out fine.

Rosemary-Parsnip Mashed Potatoes
from Epicurious
click to print

3 lbs russet potatoes, peeled, cut into 1-inch cubes
1 lb large parsnips, peeled, cut into 3/4-inch cubes
1 c whole milk
6 tbsp butter
1 tbsp fresh rosemary, chopped
salt, to taste
pepper, to taste 

Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.

Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.

Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture.

Add milk mixture and mash well. Season to taste with salt and pepper.

Serve mashed potatoes with short ribs.

Aside from the rosemary these potatoes were not noticeably different from any other mashed potatoes. I couldn't even tell there were parsnips in it. The mash might've been slightly sweeter than a usual mashed potato, but I'm guessing. The rosemary was a nice touch, making the root dish seem a little fancy though there wasn't any extra effort. Learning from previous experience, I made sure not to overwork these spuds; they didn't turn out glue-y at all. I'll definitely do this one again but will likely cut the quantity in half. This was a lot!

  • russet potatoes: $2.48
  • parsnips: $2.99
  • milk: $0.50
  • butter: $0.36
  • fresh rosemary: $0.25
Total: $6.58 or $0.82 for each of eight enormous servings.