Mashed Potatoes with Parsnips  Tom & Kari
Parsnips give the mashed potatoes a much richer flavor. Putting them through the
ricer ensures a very smooth texture.
3 pounds potatoes, peeled (unless using a potato ricer) and cut
into 1 & 1/2-inch chunks.
2 parsnips (6-8 ounces) peeled and cut crosswise into 1/2-inch
pieces.
1/3 to 3/4 cup milk, warmed
salt
freshly ground pepper
chopped fresh parsley
Put the potatoes and parsnips into a large heavy saucepan and add water to cover by
1 inch. Add 2 teaspoons salt and over medium-high heat bring to a boil.
Reduce the heat to medium and boil until tender when pierced with a fork, about
20-25 minutes. Drain well.
Using a ricer held over a bowl, force the potatoes and parsnips through the ricer (if
using a potato masher or mixer, mash the potatoes and parsnips until all lumps are
gone).
Return the potatoes and parsnips to the saucepan and return to low heat.
Gradually add the warm milk, a little at a time, and beat with a wooden spoon until
potatoes are smooth, fluffy and very hot. They should not be soupy.
Season with salt and pepper to taste.
Spoon into a warm serving dish and sprinkle the top with the parsley.
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