What a lovely name for a dish…gotta love alliteration. Anyway, this recipe is a twist on the traditional mashed potatoes. Every once in a while it’s nice to eat something that has both a familiar, but unique flavor. This time it’s the combination of parsnips and potatoes, whipped together with salty nutty parmesan cheese. The sweetness of the parsnips instantly elevates the typical potatoes to a gourmet level. Only a few ingredients and you have a great dish that you can entertain with. Oh, I almost forgot to mention – this recipe is a great way to sneak vegetables into someone’s meal without them knowing!
≈2 lbs potatoes
1 cup milk
¼ cup parmesan cheese
4 tablespoons butter
Salt and pepper to taste
Wash and peel the potatoes and parsnips. Chop into equal sized pieces (so they all cook at the same time). Chop the onion.
Fill a medium sized sauce pan with water. Bring to boil. Salt the boiling water.
Add the chopped veggies to the boiling water. Bring the water back to a boil and cook for 10 minutes, or until the potatoes/parsnips are fork tender. Drain.
Put the cooked veggies back into the hot pan.
Add in the milk, butter, and parmesan cheese. Using a hand mixer, whip the potatoes/parsnips until light, fluffy, and creamy. You may need to add more milk if your vegetable puree is too thick. Whisk in salt and pepper to taste.
Serve and enjoy!