Do you love mashed potatoes? Try this and you might find a new love....
My only issue with potatoes in general is, they just don't taste like anything, they are a vehicle for other ingredients to make it taste like something, so inevitably you need a lot more butter and salt to make mashed potatoes taste like, anything. I know, call me a hater. I've just never related to people who melt at the sight of mashed potatoes, its more like they just like salt and butter....ok, don't we all like salt and butter....but maybe an option thats flavorful on its own would be nice too- enter parsnips!
I like to think of them like a cross between a potato and a carrot. They are whitish like potatoes but are shaped like huge carrots.
If you already make mashed potatoes without a recipe, you won't need one for these either- you can prepare them in exactly them same way, you'll just find that to get a great flavor you can cut back quite a bit on the extras. I've included my favorite way to prepare them in case you want an idea. It's simple and really shows off the parsnips naturally sweet flavor.
1.5 lbs parsnips, washed, peeled and chopped into 1-inch disks
enough stock or broth to thin the parsnips
2 teaspoons butter (I use Earth Balance)
salt and pepper to taste
Boil the parsnips for around 20 minutes, they should be very soft and you shouldn't be able to lift them out with a knife- they should fall off the knife. Drain the water.
Mash or rice them into a big bowl. I use a ricer like I do with anything else I mash. I just like the results. Feel free to mash how you typically do.
Add a bit of stock to thin to the consistency you like, stir the butter and salt in, tasting as you go. You might find you don't need any butter. You can always keep the butter out and just add it at the table if you like as well. Grind some fresh pepper on top and you're done!
Watch the magic happen below: