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Mashed potatoes

  • 450 g Russet Potatoes, baked, peeled, roughly chopped
  • 10 g Canola Oil
  • 225 g Parsnips, roughly chopped
  • 1 T Medium-Grain Salt
  • 80 g Milk, whole
  • 25 g Unsalted Butter
  • 1 Sprig Rosemary Leaves, chopped
  • 1/4 t Medium-Grain Salt
  • 1/4 t Black Peppercorn, ground
  1. Preheat oven to 400ºF (204ºC).
  2. Blanche parsnips. Add parsnips to stockpan. Add enough cold water to cover parsnips. Add salt. Stir. Bring to boil. Boil parsnips 5 minutes until tender. Drain.
  3. Mash potatoes. Add milk, butter, and rosemary to stockpan. Simmer 5 minutes, covered, over medium-low heat. Stir evenly. Remove from heat. Add baked potatoes and parsnips to stockpan. Mash.
  4. Garnish with salt, pepper.