Because unreal cooks live in the real world where kitchens are small, poorly lit, and as ill-equipped as ingredients are limited. That’s why.
The art of masking healthy vegetables in unhealthy ones was a mother’s private prank long before it became a chef trend. And while I’m not sure how I feel about a tactic used to make dogs eat their medicine, parsnips possess an interesting tang that’s sure to be a bittersweet improvement to any bowl of bland potatoes.
Mashed Parsnips and Potatoes
4 lbs. Yukon gold potatoes (Ralph’s was all out of them, so white potatoes, it is.)
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives (Easily had, but again out of stock - substituted dried chives)
- Wash, peel, and cut potatoes and parsnips into even pieces.
- Place parsnips in cold salted water ten minutes before potatoes; they're harder and stringy, let them get a head start.
- Bring parsnips to a boil.
- Add potatoes to pot, return to a boil, then simmer for 25 more minutes (35 mins. total).
5. When vegetables are tender (test with fork), drain them.
6. Return vegetables to low heated pot to remove excess moisture. Stir to avoid burning.
7. Meanwhile, in a small pot, combine butter and heavy cream, stirring over low heat.
8. In a large bowl, mash a third of the warm vegetables, then add a third of the warm cream. For creamier potatoes, blend instead.
9. Repeat until finished.
10. Beat potatoes with a wooden spoon until fluffy.
11. Season to taste with salt, pepper, and chives. Serve and enjoy.
Original recipe can be found here: