Parmesan-parsnip mashed potatoes
Mashed potatoes get skinny by swapping parsnip for some of the spuds. The parsnips add a lovely sweetness as well as an earthy, nutty taste. Carrots would also work well and add flecks of orange color. If you have basil-flavored olive oil, you should use it instead of plain olive oil, then garnish your potatoes with small basil leaves. The best part of this easy recipe is the convenience: The mashed potatoes can be made up to 2 days ahead and refrigerated. When you're ready to serve them, they can be reheated in the microwave, on high, covered, 2 to 3 minutes until hot. No need to turn on the oven or clean up any more pots or pans.
Uncooked Yukon gold potato(es)
1 pound(s), cut into 1-inch chunks
2 cup(s), peeled, cut into 1-inch chunks
1 Tbsp, chopped
Reduced-sodium chicken broth
2 Tbsp, extra virgin
Grated Parmesan cheese
½ cup(s), such as Parmigiano Reggiano
2 Tbsp, chopped
- 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.