Parsnip-Potato Mash with Leeks and Hazelnut Browned Butter

Parsnips are a slightly sweet root vegetable that adds depth to this potato mash. Make sure to wash the leeks well as they tend to be grittier than other vegetables.

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  • Makes: 8 servings
  • Serving Size: 1/2 cup each
  • Makes: 4 cups
  • Prep: 20 mins
  • Cook: 20 mins

Parsnip-Potato Mash with Leeks and Hazelnut Browned Butter

Directions

  1. In a Dutch oven cook the potatoes, covered, in a small amount of salted boiling water about 5 minutes. Add the parsnips; cook about 15 minutes more or until the potatoes and parsnips are tender. Drain well. Return potatoes and parsnips to the Dutch oven; add 2 tablespoons of the butter. Mash with a potato masher or fork, adding whole milk as needed to keep the mixture moist; keep warm.
  2. Meanwhile, in a small saucepan cook leeks in 2 tablespoons of the butter about 7 minutes or until tender and just beginning to brown. Add salt and pepper. Stir leek mixture and parsley into the parsnip-potato mash.
  3. In the same saucepan heat the remaining 2 tablespoons butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat; add the hazelnuts.
  4. Gently heat and stir parsnip-potato mash over medium heat until heated through. Season to taste with additional salt and pepper. Transfer to a serving bowl. Top with hazelnut mixture.

From the Test Kitchen

Make-Ahead Directions:

Peel and chop potatoes; place in a bowl of water to cover. Cover and chill for up to 24 hours. Peel and slice parsnips and leeks. Place in an airtight container; cover. Chill for up to 24 hours. Drain potatoes well. Prepare as directed.

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Nutrition Facts (Parsnip-Potato Mash with Leeks and Hazelnut Browned Butter)

  • Per serving:
  • 186 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 23 mg chol. ,
  • 452 mg sodium ,
  • 20 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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