I gave my Dad a potato ricer for Christmas. Thus, we decided to make mashed potatoes for Christmas Dinner.
The best way to make mashed potatoes is to avoid over mixing at all costs, because it will make the potatoes "gooey." But you don't want lumpy potatoes either.
This recipe combines lots of fun ingredients: Parsnips, Rosemary, and Caramelized Onions...yum! I love parsnips, however I do believe the vegetable is an acquired taste.
Let me see....some tricks for making mashed potatoes:
Start potatoes in cold water or chicken broth (broth is better)
Remove potatoes from boiling water when cooked but still firm and mash or rice immediately
Never add cold ingredients to the potatoes
Add butter, cream (or milk), and salt to potatoes when they are still hot... the more butter the better
Assemble your ingredients!
Cut and peel as necessary. Try to cut the parsnips and potatoes into approximately similar size pieces.
Caramelized onions are amazing in anything.
Rice your potatoes hot!
Add hot milk and butter to your potatoes. And plenty of salt to taste.
Mix in rosemary and caramelized onions.
We topped our mashed potatoes with the short rib goodness at the bottom of the pan. Delicious!
Mashed Potatoes and Turnips with Carmelized Onions and Rosemary
Adapted from Bon Appétit March 2004
Ingredients:
6 Medium Yukon Gold Potatoes Peeled and cut into similar sizes
3 Large Parsnips Peeled and cut into similar sizes
1 1/2 Yellow Onion halved and sliced
2 Tbsp Olive Oil
2 Tbsp chopped Rosemary
1/2 Cup Whole Milk heated
6 Tbsp Unsalted Butter
Good Kosher Salt
Directions:
Add onions and olive oil to large saute pan. Cook over medium high heat until the onions are golden brown. Add chopped rosemary and remove from heat.
Add potatoes and parsnips to a large pot of cold water. Bring to boil and cook for about 20 minutes until cooked but firm. Rice immediately. Keep potatoes in large pot. Add heated milk, butter, and salt. Taste. Add onions. Potatoes should be light and fluffy. Serve.
Adapted from Bon Appétit March 2004
Ingredients:
6 Medium Yukon Gold Potatoes Peeled and cut into similar sizes
3 Large Parsnips Peeled and cut into similar sizes
1 1/2 Yellow Onion halved and sliced
2 Tbsp Olive Oil
2 Tbsp chopped Rosemary
1/2 Cup Whole Milk heated
6 Tbsp Unsalted Butter
Good Kosher Salt
Directions:
Add onions and olive oil to large saute pan. Cook over medium high heat until the onions are golden brown. Add chopped rosemary and remove from heat.
Add potatoes and parsnips to a large pot of cold water. Bring to boil and cook for about 20 minutes until cooked but firm. Rice immediately. Keep potatoes in large pot. Add heated milk, butter, and salt. Taste. Add onions. Potatoes should be light and fluffy. Serve.
mashed potatoes are my favorite food ever!!
ReplyDelete