I’m pretty sure that is against the Homecooking Law and I didn’t want the council to come after me.
I decided to spiff things up a bit by adding in some parsnips that needed used up along with some cheese and lemon.
Andrea’s Potato and Parsnip Parmesan Mash
- 1 Very Large Parsnip (or 2 med sized), peeled and chunked
- 1/2lb Golden or Russet Potatoes (about 4 med sized), peeled and chunked
- 2TBSP Butter
- 1/4-1/3C Buttermilk (homemade, or noncultured)
- 1/2TBSP Lemon Zest
- 1/4C-1/3C Grated Parmesan Cheese
- Salt and ground black pepper
Place the potatoes and parsnip in a large pot of cold water. Bring to a boil, reduce to a simmer and cook until the parsnip is tender. About 15 minutes.
Drain veggies, and place back in the hot pot. Gently stir just to remove any extra liquid. Place potatoes and parsnips in your stand mixer bowl.
Fit stand mixer with the paddle attachement.
Add in a large pinch of salt, and a generous amount of black pepper.
Add in the butter and the buttermilk, starting with 1/4C of buttermilk.
Mix until everything is combined. Add in more buttermilk if needed. At this point add in the lemon zest and the parmesan cheese. Mix until everything is well combined.
Taste and adjust seasoning if needed. Serve warm!
Creamy and full of cheesy goodness! Parsnips have a touch of a lemon flavor to me which is what inspired me to add in the zest. Next time I’m going to add in a little bit more zest for a little more umph.
Great the first time around and even better as leftovers. Adding an egg and creating potato pancakes out of the leftovers would taste lovely!
If you don’t have a stand mixer, a large bowl and hand mixer will work just fine.
Have fun guys, and remember, always play with your food! Enjoy!