Trust me, I love mashed potatoes as much as the next guy. But, sometimes, you want something a little different, a bit more grown up, a kick to the tastebuds. Well, I’ve got something special for you: mashed parsnips. I love them sliced and roasted. So, they’ll keep their same flavor if you just boil them in some water, right? Wrong! Where roasted parsnips are spiced and full-bodied, boiled parsnips get angry and a little bitter. Even adding a bunch of butter and cream will leave you with an aftertaste of chewed-up medicine. But, I’ve found a natural way to balance this out. By throwing a pear into the pot, it helps mellow the spice and rounds out the flavors to deliver a beautiful celebration of fall foods. It stands up well to roasted meat, so be sure to try this out soon, maybe even on Thanksgiving!
Mashed Parsnips
3 parsnips, peeled and diced
Pear, peeled, cored, and diced
Butter
Heavy cream
Toss the diced parsnips and pear into a pot of water and bring to a boil.
Cover and reduce the heat, simmering until the parsnips are tender, about 30 minutes.
Drain and return to the pot set over medium-low heat. Add in ½ cup of heavy cream and half a stick of butter, stirring frequently.
Once the butter has melted, begin mashing the pot contents until smooth. You may want to use a stick blender for a few seconds to help move things along. Add additional cream if needed to ensure proper consistency.
Once you are satisfied with the consistency, season with salt and white pepper and give a taste.
Add more butter, if desired, as well as any salt, and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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