PCC Parsnip Mashed Potatoes
Serves: 4 to 6
Try this twist on classic mashed potatoes for your Thanksgiving table.
Ingredients
PreparationIngredients
- 2 pounds Yukon gold potatoes Add to list
- 1 large parsnip Add to list
- 2 tablespoons butter Add to list
- 1/2 cup grated Asiago cheese Add to list
- 1/4 cup whole milk Add to list
- 1/2 teaspoon salt Add to list
- Pepper, to taste Add to list
Preparation
Peel potatoes and cut into quarters. Peel parsnip and cut into small chunks. The parsnip chunks should be slightly smaller than the potato chunks, as they take longer to cook.
Put the potatoes and parsnips into a large pot of boiling water and boil them until they are easily pierced with a fork. Drain. Return the potatoes and parsnips to the pot and mash them by hand with a potato masher. Add butter, cheese, milk, salt and pepper. Continue to mash until the desired consistency is reached.
Recipe by , PCC Cooks instructor
Source: Sound Consumer, November 2009
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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