MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS

There are lots of recipes for mashed potatoes with various root vegetables. This recipe is based on one I found in an issue of 'Bon Appetit'. The caramelized onions make it special. When parsnips are not available, I use turnips or rutabagas. The original recipe called for russet potatoes, but now that Yukon gold are readily available, I prefer to use those.

INGREDIENTS

• 5 tablespoons butter, divided
• 3 large onions, halved and sliced
• 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
• 6 medium parsnips, peeled and sliced
• 4 large Yukon gold potatoes, peeled and sliced
• 1 cup milk, heated
• 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. 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 parsnips and potatoes; 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 and stored, covered, in the refrigerator. Rewarm in the microwave, or on the stove top over medium-high heat, stirring frequently and adding more milk if it appears too dry.