While there’s nothing wrong with a great classic mashed potato recipe (like, say, ours), I love the way parsnips blend right in alongside, taking nothing away and adding its own sweet, slightly tangy, delicate flavor. Best of all, you can cook the parsnips and the garlic right along in the pot with the potatoes.
With a drizzle — our word for “small deluge” — of thick, flavorful gravy, your Thanksgiving turkey couldn’t hope to be served next to a more deserving side dish.
- 1 pound Idaho potatoes, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 cup whole milk
- 1 clove garlic
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- salt to taste
- Place potatoes and parsnips and garlic clove in a large stockpot, then cover with water by 2 inches, salt generously and bring to a boil. Reduce heat slightly and cook until fork-tender — about 20 minutes.
- Heat the milk and butter in a small saucepan over low heat until just steaming.
- Drain the potatoes and parsnips and return to pot. Add milk and butter mixture.
- Add sour cream and mash with a potato masher until desired consistency, making sure to mash the garlic in well.
- Add salt to taste, then stir with a fork to fluff and serve.