Mashed Parsnips, Potatoes & Apples
Parsnips look like white carrots but are sweeter and starchier, so they’re made to be mashed. Brown butter adds nutty flavour, taking this simple side to next level. A potato masher isn’t your only option. You can use a hand mixer, which is the speediest way to mash, or a food mill if you have one. If you’re in a pinch with only a fork on hand, that works too! It may take a little longer, but it gets the job done.
1 pound(s), peeled and cut into ½-inch slices
Uncooked Yukon gold potato(es)
1 pound(s), peeled and cut into ¾-inch chunks
1 large, McIntosh variety, peeled, cored, and cut into ¾-inch chunks
½ tsp(s), chopped
- In a large saucepan over medium heat, cook the parsnips, potatoes, apple, and 1 cup water, covered, stirring occasionally, until the vegetables are softened, about 20 minutes.
- Meanwhile, in a small skillet over medium heat, cook the butter until it starts to foam. Swirl the pan and cook until the foam subsides and the milk solids turn brown. Pour over the parsnip mixture.
- With a potato masher, mash the parsnip mixture until it forms a coarse purée. Stir in the thyme, salt, and black pepper. Stir in water if the mixture seems dry, reheating over low heat if needed.
- Per serving (about ¾ cup)