Name: Parsnip and Potato Mash
Yield: 6 portions
Ingredients: 3 tablespoons unsalted butter, at room temperature; Salt and freshly ground black pepper, to taste; 1 egg yolk; ¼ cup heavy or whipping cream; 1½ pounds boiling potatoes, peeled and diced; 1 scallion (green onion), white bulb and 3 inches green, very thinly sliced on the diagonal, for garnish; 2 teaspoons coarsely chopped fresh parsley, for garnish

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Rich and sweet, this is the dish to serve alongside a batch of fried chicken, topped with creamy gravy.

Ingredients

1½ pounds parsnips, peeled and diced
1½ pounds boiling potatoes, peeled and diced
¼

Side dish
Vegetarian

Method

Place the parsnips in a saucepan, cover with cold water, and bring to a boil. Reduce the heat slightly, cover, and cook until very tender, 20 to 30 minutes. Drain the parsnips and return them to the saucepan. Shake over medium heat for 30 seconds to remove excess moisture. Set them aside.
While the parsnips are cooking, place the potatoes in a saucepan, cover w

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Ingredients

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