No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Potato, Parsnip, and Herb-Oil Puree

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

  • servings: 8
Photography: Maura Mcevoy

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, April 2011

advertisement

advertisement