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Potato, Parsnip, and Herb-Oil Puree

Parsnips bring earthy interest to this potato mash. Infused oil elevates it from expected to extraordinary.

  • Servings: 8
Potato, Parsnip, and Herb-Oil Puree

Photography: Maura Mcevoy

Source: Martha Stewart Living, April 2011


  • 1/2 cup extra-virgin olive oil
  • 3 whole black peppercorns
  • 1 dried bay leaf
  • 1 large rosemary sprig
  • 1 piece (1 inch) cinnamon stick
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2 pounds parsnips, peeled and cut into 1-inch pieces
  • 1/2 teaspoon coarse salt
  • Pinch of freshly grated nutmeg


  1. Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.


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