MONDAY RECIPE POST - SIDE DISH: POTATO AND PARSNIP MASH

There is no link to this recipe, it is something that I have had in my head for a while, an old dish that my mother used to make when I was a child, and one I haven't thought about doing in a long time.  

It is an age-old recipe you may have your own version.  If you do, I would love to read about it in a comment.  Mine is simple, nothing very fussy, and you have to like parsnips.  You can also leave out the parsnips and make regular mashed potatoes, or leave out the potatoes and just make the parsnips.

Mashed Potato and Parsnip Mash

Ingredients:

Use your favorite potatoes, as many as you need for each person.  Peel and cut into large chunks.

The same applies for the parsnips, peel and cut into large chunks (I usually use equal amounts but less is okay too).

A big pat of butter or you can use a little avocado oil or olive oil

1/2 tsp ground nutmeg (you can leave this out if you prefer)

A small amount of milk (I used 2% but you can also use broth if going non-dairy.  Up to you on how much, for the consistency you prefer)

Salt and Pepper to taste

Pour enough water to cover the veggies and bring to a boil.  When it reaches the boiling point, cook for another 15 minutes, or until the potatoes and parsnips are cooked enough to mash.  You don't want to get them too mushy.

Carefully check for doneness by using the tip of a knife.  If it slides in easily then your veggies are done.  Preaching to the choir here but I add this just in case new-to-the-kitchen people are reading this. 

Have your colander ready in the sink and again carefully drain the potatoes and parsnips.  Put back into your pot, or use a separate mixing bowl.  Let them dry out a minute or two after draining.   

Add butter and milk to mash, also nutmeg, salt and pepper to taste.  Mix until well combined and for the texture you prefer. 

People often use a mixer, which I have done.  I have also seen people putting them in a blender and pulsing until smooth.  I am not one who likes the super-smooth mixed mash and prefer to have a little more texture.  Fortunately, my dear other half prefers it this way also.  For that I use a potato masher similar to this one.

I served this with a cilantro-lime chicken dish, which I will share another time.  Also, a mixed green salad.  

I made enough for leftovers as I would like to do potato/parsnip patties for lunch the next day.

That's it!