A delightful twist on classic mashed potatoes, incorporating vibrant vegetables for added flavor and nutrition.
Peel and chop the potatoes and parsnips into evenly sized chunks.
Cutting the vegetables into similar sizes ensures even cooking.
Place the potatoes and parsnips in a large pot and cover with cold water.
Starting with cold water helps the vegetables cook evenly.
Bring the water to a boil, then reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
Test the vegetables with a fork; they should be soft but not falling apart.
Drain the vegetables, reserving 1 cup of the cooking liquid.
The reserved liquid can be used to adjust the mash's consistency.
Mash the vegetables using a potato masher until smooth.
For a smoother texture, use a ricer or food mill.
In a small saucepan, heat the chicken broth and butter over medium heat until the butter melts.
Warm liquids incorporate more easily into the mash.
Gradually mix the broth mixture into the mashed vegetables, stirring until creamy.
Add the liquid slowly to control the mash's consistency.
If needed, add the reserved cooking liquid to reach your desired consistency.
Adjust the seasoning at this stage for the best flavor.
Serve the mash hot, garnished with fresh herbs if desired.
Chopped parsley or chives make a great garnish.
Continue in our app for the best experience
