Mashed Parsnips and Potatoes
We Also Love
- Comments()
Martha Stewart Living, December 2000
- Yield Serves 4
Add to Shopping List
Ingredients
- 4 tablespoons unsalted butter
- 2 small leeks, white parts only, washed well, thinly sliced crosswise
- 1 pound parsnips, peeled, roughly chopped
- 1 pound Idaho potatoes, peeled, roughly chopped
- 1/2 cup milk
- Coarse salt and freshly ground pepper
Directions
-
In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
-
Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.
Step 2 and 3 are exactly the same. Does this mean we are to do step 2 twice? Is there a step missing or are there only 2 steps? I personally don't understand why we would do it twice.