In my house, you can't serve meatloaf without a generous helping of mashed potatoes. And since I put a spin on the meatloaf with the addition of lamb, Guinness, and Cheddar, why not tweak a standard mashed potato recipe for a good, comforting meal?
I used a 4:1 ratio of potatoes to parsnips. I didn't want the parsnips to overpower the buttery taste of the potatoes, but I did want the sweetness of the parsnips to come through. Some half-and-half and butter are added for a creamy richness and some scallions are stirred in for a mild onion flavor. Top it off with an extra pat of butter if so inclined and dig in!
This was a new dish on our dinner table this past week. I know it will make many more appearances in the years to come.Printable Recipe
Whipped Potatoes and Parsnips
makes about 4 cups
2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1/2 pound parsnips, peeled and thinly sliced
1 cup half-and-half
4 Tablespoons (2-ounces) unsalted butter, softened
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper to season and taste
Place the potatoes and parsnips in a large pot and cover with cold water. Season generously with kosher salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender and can easily be pierced with a paring knife, about 20-25 minutes.
Drain the vegetables and force them through a ricer set over a large bowl. Add the half-and-half and butter and whip the potatoes vigorously with a wooden spoon until light and fluffy. Add the scallions and season with salt and pepper. Serve immediately or set the bowl over a pot of simmering water, cover and keep warm until ready to serve. Enjoy!
Source: Adapted form Cuisine at Home, Issue 62