Tuesday, August 21, 2012

Parsnip Garlic Mashed Potatoes

The second wedding I am in this summer is approaching quickly and this upcoming weekend I am headed out with a bunch of my girls for the bride's first bachelorette party.  We are headed to Rockaway Beach and have fun adventures planned along the way.  I love Oregon because of the fact that one weekend I can be at the coast in an hour and a half and the next weekend I can be up on the mountain in the same amount of time, I definitely love living in a state with diverse climates.  On a different note I recently tried a new machine at the gym, it is a machine that simulates rowing and holy crap my back is so sore but I still would recommend it.  This is a recipe I created recently and they might be the best mashed potatoes I have had in a long time.  Enjoy.

Serves 3

The Ingredients
2 large parsnips, peeled and cut into chunks
2 large russet potatoes, peeled and cut into chunks
2 tablespoons fresh parsley, finely chopped
3 tablespoons green onions, finely chopped
4 cloves garlic, chopped in half
1/2 cup sour cream (fat-free)
2 tablespoons Parmesan cheese
1 1/2 tablespoons butter (salted)
1/2 cup beef broth
Salt and Pepper

The Process
1.  In a large pot bring water to a boil and add parsnips, garlic, and potatoes to the pot.  Boiling for about 15 minutes or until the parsnips and potatoes are soft enough to mash.

2.  In the meantime chop up green onions and parsley and set aside.

3.  When potatoes, garlic, and parsnips are ready drain them and put into a medium glass bowl and mash them with a potato masher.  Then add butter, sour cream, beef broth, Parmesan, and salt and pepper to taste.

4.  Right before serving add the green onions and parsley to the mash and mix well and serve.

This is a semi-healthy recipe minus the butter and Parmesan cheese which you could easily leave out and the mash would still taste amazing.  I also served this with Steak Au Poivre the recipe will follow this one.

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