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The parsnips add a sweetness to the mashed potatoes and the lemon thyme adds a fresh flavor. This side serves well with chicken, beef or pork.
Lemon-Thyme Parsnip Mashed Potatoes
~adapted from a May 2009 Bon Appetit recipe~
3 pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound large parsnips, peeled and cut sliced into 3/4-inch slices
1 cup whole milk
6 tablespoons butter
1 teaspoon dried lemon thyme leaves
Boil potatoes and parsnips in a large pot of salted water until tender, about 15 minutes. While that is cooking bring milk, butter, and thyme to a simmer in a small saucepan, turn off heat. When potatoes and parsnips are tender, drain water and return them to the pot. Add milk mixture and mash well. Season to taste with salt and pepper.
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