Is there anything better than creamy, salty, buttery mashed potatoes? If there is, I think I found it…a potato mash version with the addition of carrot, parsnip, and cauliflower. Trust me when I tell you that these are absolutely delicious. If you enjoy cauliflower mash, imagine stepping up that concept with sweet carrots and savory parsnip. With the addition of fresh herbs and a butter topper, you need little else to make this a perfect side dish.
4 Yukon Gold Potatoes
1/2 head cauliflower florets
1 pound carrots, peeled and quartered, cut into 3 inch lengths
1 pound parsnips, peeled and quartered cored and cut into 3 inch lengths
1 T. organic extra virgin olive oil
3 T. unsalted butter
¾ cup chicken broth
Fresh ground pepper and salt to taste
1 T chopped chives or chopped dill (optional)
Peel potatoes, carrots, and parsnips. Break down cauliflower.
Place potatoes, carrots, cauliflower, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot until ready to mash.
Mash vegetables with a potato masher or in a standing mixer. Combine butter and broth and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer.
Garnish if desired with dill or fresh chives and season with additional salt and pepper.