I don’t know about all of you, but Mashed Potatoes are one of my, if not “the”, favorite holiday side dish. I know they are simple but, there is just something so comforting about the stick to your ribs consistency and the earthy flavor. There’s also the fact that they tend to be laced with some butter or milk. This tends to lend a helping flavor hand. I’ve already shared my roasted garlic version of this dish in years’ past. So this time, I wanted to put a twist on the classic. This thought lead to today’s recipe for Sour Cream and Chive Potato and Parsnip Mash Recipe
This is the year of the parsnip for me. I realized how easy, versatile, and delicious they are so I have been incorporating them into a lot of my dishes. (Like last week’s Harvest Vegetable Gratin Casserole!) This root vegetable has a sweet but, spiced taste when cooked. They really are a perfect partner to the potato because it adds some dimension to the dish. Your dining guests will eat these potatoes and try to put their finger on what the surprising zest they taste is. (in a good way of course!) The parsnip is like a secret weapon in this recipe. This easy, four ingredient dish will be a big hit with your tasters!
While I’ll be savoring these around the holidays they really can be made all year round. Here’s some dinner pairing ideas for your new favorite side:
- Put red wine braised short ribs over tops of the potatoes for a cold winter’s night dinner. (use my recipe and replace the polenta with these potatoes!)
- Make Ina Garten’s Roast Chicken (It’s my favorite version) and add these on the side!
- Make is a steakhouse night with some strip steaks, creamed spinach and of course Sour Cream and Chive Potato Parsnip Mash
here’s my plug for the must have kitchen tool- the immersion blender, again! I can’t say it enough how useful mine is. I use it in this recipe as well. Get mine here:
…all for the love of the dish
- 4 cups peeled and diced parsnips
- 4 cups peeled and diced butter potatoes
- 8 cups water
- ½ cup sour cream
- ¼ cup chives, chopped
- 1 tsp each, salt and pepper
- peel and dice your parsnips and potatoes.
- Add them to a stockpot and add just enough water to cover the potatoes (approx 8 cups) and a pinch of salt
- Cover pot and bring to boil
- Allow to continue at rolling boil for about 10-12 minutes or until you can easily pierce a knife through the potatoes and parsnips.
- Drain the vegetables and put back in the stockpot (if you're using an immersion blender) or pour in a blender if that's the tool you'll use to puree..
- Add sour cream, 3/4 of the chopped chives and the salt and pepper.
- blend until creamy and smooth.
- Add any additional salt or pepper to taste if you would like.
- Pour in serving dish and top with remaining chives for garnish
I used 2 extra large parsnips and 3 large potatoes to get to my 4 cups. Just to give you some perspective on what you'll need when grocery shopping!