not exactly mashed potatoes
After the stuffing decision, the next question was how to mess with the traditional
mashed potato recipe so that it could no longer be called simply "mashed
potatoes". Addition of other root vegetables seems to be a good choice for inclusion
in this category. We had seen quite a few not exactly mashed potato recipes in our food
magazine browsing and ms_ani had settled on one for the big event (T-day). Unfortunately
it could not be located at the last minute and some fast thinking creativity was called
upon to save the day. We had these parsnips in the fridge as the leading candidate for the
secondary root vegetable. Though we'd never eaten them before, they seemed to pop up in
quite a few of the altered mashed potato recipes. They look like fat albino carrots, which
distinguishes them from their similar root relative the turnip, which is also foreign to
our diet, though not because of any conscious decision, just the inertia of habit.
- root vegetables or close relatives
- 6 large potatoes, peeled, cutup
- 1 lb parsnips, peeled and chopped
- 1 leek, chopped fine
- 2 cloves garlic
- salt and freshly ground pepper
- Boil the potatoes and parsnips together in salted water until soft, about 15 minutes at
- Sauté the leek and garlic in some butter until softened.
- Mash the potatoes with electric beaters, adding just enough milk to soften the result
but not so much that it begins to flow. Then combine the sauté mixture and pepper with the
mashed tubers. More salt is probably inadvisable at this point.
- This is a judgment call on the quantity of milk. It depends on how big and how many
potatoes you have. You have to have some experience in this or just add a little at a
time. And the amount of butter depends on your health objectives for this particular dish.
- This simple recipe was hiding after the chestnut stuffing recipe in our original paper
archives where it was overlooked until webified.