Mashed Potatoes and Parsnips with Caramelized Onions

Serves 6

There are many recipes for mashed potatoes with various root vegetables, such as the Mashed Potatoes and Rutabagas in the similar and related recipes. This recipe was inspired by one I found many years ago in an issue of 'Bon Appetit'. The caramelized onions add tremendous flavor and texture. I made a few changes to the original recipe to suit my tastes. You can use your favorite mashing potatoes, such as russet, but I prefer Yukon gold. They have a creamier texture and, in my opinion, more flavor than baking potatoes. Slice the potatoes and parsnips into equal sizes so they get done at the same time. This easy and delicious side dish can be made in any amount needed for a family dinner, special occasion or entertaining.

Ingredients

• 5 tablespoons butter, preferably unsalted, divided
• 3 large onions, halved and sliced
• 2 tablespoons chopped fresh rosemary (can use 2 teaspoons dried)
• 4 large Yukon gold potatoes, peeled and sliced (see comments above)
• 6 medium parsnips, peeled and sliced
• 1 cup milk, heated but not boiled
• Salt and pepper to taste

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook until golden, stirring often, about 15 minutes, reducing the heat if they start to blacken before softened. Mix in the rosemary. (Can be prepared several hours ahead, covered, and kept at room temperature.)

Bring a large pot of lightly salted water to a boil. Add the potatoes and parsnips; boil until tender, about 20 minutes. Drain well. Return the vegetables to the pot and mash. Add the remaining 3 tablespoons of butter, then gradually add the milk, stirring until smooth and the desired consistency. Add the onion mixture, salt and pepper; stir to combine. Taste for seasoning.

Notes: This recipe can be made several hours ahead, covered and stored in the refrigerator. Reheat in the microwave or on the stovetop over medium heat, stirring frequently and adding more milk if needed.