Mashed Potatoes with Caramelized Roasted Parsnips
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
- Servings: 10
Source: Martha Stewart Living, November 1996
- 5 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices (about 10 to 12)
- 1 1/2 cups whole milk
- 1 1/2 sticks unsalted butter
- 1/2 cup sour cream
- 2 1/2 teaspoons salt
- 1/4 teaspoons ground white pepper
- Caramelized Roasted Parsnips
Place the potato slices in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium high, and cook until tender, 25 to 30 minutes. Drain potatoes in a colander.
In a small saucepan, heat the milk and butter until just boiling.
Transfer the potatoes to bowl of an electric mixer fitted with whisk attachment, and mix on low speed until potatoes are smooth. Add the hot-milk mixture, sour cream, salt, and pepper, and mix, increasing speed to high as milk is combined, until the potatoes are fluffy. Serve garnished with the Caramelized Roasted Parsnips.