Parsnip Mashed Potatoes

I’m a very greedy reader. My self-control almost completely disappears as soon as I start a book. The problem is, I always have a book.

This week was slightly more intense than usual. It’s actually why I didn’t post a recipe, clean the house or make dinner. I ignored just about everything.

And honestly, I’m not sorry. I loved every minute of it.

Now it’s mostly back to real life—and in real life, I made some very delicious Parsnip Mashed Potatoes. I first had this combination at Casper Fry in Spokane, WA. It was served with fried chicken and sausage gravy. Everything felt wonderful in the world with each bite.

So, I decided to make a batch of the potatoes at home. Typically, Aaron’s not a huge fan of mashed potatoes. He doesn’t like gravy either. Sometimes he’s weird. But the combination of parsnips and potatoes somehow won him over. Parsnips add a touch of sweetness to the mashed potatoes.

It’s a slight change—but it makes a difference.

Parsnip Mashed Potatoes

Ingredients:
1 pound Yukon gold potatoes, peeled and cubed
1 pound parsnips, peeled and cut into 1 inch slices
1/3 cup half and half
1-2 tablespoons butter
Salt and pepper

Directions:
Boil the potatoes and parsnips until tender (about 15-20 minutes). Strain and return the potatoes and parsnips to the pot. Add butter and warmed half and half (I microwaved mine for about a minute) and mash. Season with salt and pepper to taste.