Mashed potatoes with parsnips is a rather simple side dish that can be enjoyed by those of all classes. I discovered this economical recipe in the bestseller The Cook's Oracle; And Housekeeper's Manual. The author, William Kitchiner, was a bit of a renaissance man having spread his talents across a number of fields. His primary means of employment was as an optician however he also dabbled in the patenting of new telescopes. He was also an amateur musician and an excellent cook. While The Cook's Oracle was first written in 1822 I am using an 1830 edition for reference.
William Kitchiner (1775-1827)
Here we are instructed to prepare the parsnips similarly to carrots by splitting them down the middle and boiling. Also, in order to reduce the carrot-like sweetness from the parsnips we may mix in mashed potatoes.
Begin by gathering your desired parsnips and potatoes. I recommend having more potatoes than parsnips. This will help to cut out the natural sweetness from the parsnips. Personally, I prefer my mashed potatoes to have the skin so I retained it however if you wish to have a skinless mash feel free to peel off the potato and parsnip skins at this point.
Split your potatoes and parsnips down the center for faster cooking times.
Cover your vegetables with water.
Hang the pot over your fire. Parsnips need extra time to soften so it may take around an hour in a gentle boil for your vegetables to be ready for mashing.
Once your vegetables are soft mash as you normally would with mashed potatoes. As you beat it, add salt to taste and a generous tablespoon of softened butter.
Plate and enjoy.
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Split your potatoes and parsnips down the center then boil in water for an hour or until very soft. Mash together as you would regular mashed potatoes. Add salt and butter to taste. Plate and serve.
thank you for sharing. Looks to be a delightful, yet simple side.
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