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4 lb russet potatoes, peeled
1 1/2 lb parsnips, peeled
1/2 cup (1 stick) butter
2 green onions, chopped
2 garlic cloves, chopped
1 1//2 cups milk

Cut potatoes & parsnips into 1 1/2″ pieces. Add to large pot of
salted water & boil until very tender, about 20 min. Drain well.
Melt butter in same pot over low heat. Add onions & garlic & saute’
1 min. Add milk & bring just to the simmer. Add potatoes & parsnips
to pot; mash until smooth. Season w/ S&P. (Can be prepared 2 hrs.
ahead. Let stand at room temperature.) Cook mashed potatoe mixture
over low heat until very hot & reduced to desired thickness,
stirring frequently. Xfer to bowl & serve.
serves 10 Bon Appe’tit, Nov. 1991

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