Parmesan-Parsnip Mashed Potatoes
- Total Time
Mashed potatoes get skinny by swapping parsnip for some of the spuds. The parsnips add a lovely sweetness. Carrots would also work well and add flecks of orange color.
uncooked Yukon gold potato(es)1 pound(s), cut into 1-inch chunks
uncooked parsnip(s)2 cup(s), peeled, cut into 1-inch chunks
fresh thyme3 sprig(s)
fresh thyme1 Tbsp, chopped
reduced-sodium chicken broth4 Tbsp
olive oil2 Tbsp, extra virgin
grated Parmesan cheese½ cup(s), such as Parmigiano Reggiano
chives2 Tbsp, chopped
table salt½ tsp
- In a large saucepan, place potatoes, parsnips and thyme sprigs; add enough water to cover ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15 to 20 minutes; drain and discard thyme sprigs.
- Return potatoes and parsnips to saucepan; add broth and oil. Mash to chunky consistency; stir in chopped thyme, cheese, chives and salt. Yields about 1/2 cup per serving.