Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.

Martha Stewart Living, November 1996

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Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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