Mashed Potatoes and Parsnips with Caramelized Onions
There are lots of recipes for mashed potatoes with various root vegetables, such as the one using rutabagas in the similar and related recipes links. This easy recipe was inspired by one I found in an issue of 'Bon Appetit'. The caramelized onions add tremendous flavor and texture. The original recipe called for russet potatoes, but now that Yukon gold are always available, I prefer to use those. They have a creamier texture and more flavor than baking potatoes. Slice the potatoes and parsnips into equal sizes so they get done at the same time. This recipe can be made in any amount needed.
- 5 tablespoons butter, preferably unsalted, 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 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. 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: Unlike plain mashed potatoes, this recipe can be made several hours ahead and stored, covered, in the refrigerator. Reheat in the microwave or on the stove top over medium-high heat, stirring frequently and adding more milk if it appears too dry.