• 9 Ratings

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.



Ingredient Checklist


Instructions Checklist
  • 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.



9 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0