Tuesday, November 2, 2010

My Favorite Mashed Potatoes to Date

Mashed potatoes are surprisingly difficult to make really well. I'm not sure how many times I've messed them up. Not to the point that they were inedible, but definitely to the point that they were boring. Dry. Uninspiring.

These are not sad or dry or uninspiring. Unfortunately, they're not really that healthy, either, what with the butter and the heavy cream. I'd say make them once with the butter and the cream, and then amend the recipe to get a balance between flavor and instant arteriosclerosis.

Mashed Potatoes, adapted from Cooking from the Farmers' Market to reduce the butter and cream to less threatening levels.
Serves 4
1 1/2 lb yukon gold potatoes, cut into 2 inch cubes
1 1/2 lb parsnips, peeled, core removed, and cut into 2 inch pieces
1/2 c heavy cream
1/4 c butter
3 T chives, chopped
1/2 t salt

Add the potatoes to one pot and the parsnips to a second pot. Add enough water to each pot to cover the vegetables by an inch. Bring to a boil and cook for 15 minutes, or until you can pierce them with a knife.

Use a ricer or masher to mash the potatoes and parsnips into a bowl. Add the butter and stir to combine. Add the cream incrementally, stirring until your desired consistency is reached. Add the chives and salt.


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