Potato, Parsnip, and Herb-Oil Puree

Photo: Maura Mcevoy

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


  • ½ 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

  • ½ 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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