Parsnip and Potato Purée

Creamy, comforting, and just a touch unexpected, this Parsnip and Potato Purée is a refined twist on a classic mash. The parsnips add a subtle sweetness and earthy depth that elevates the humble potato into something dinner party-worthy. Whether you’re serving beef tenderloin, rack of lamb, or simply looking to upgrade your sides, this velvety purée delivers both elegance and flavor.

Ingredients:

• 1½ lbs Yukon gold potatoes, peeled and cubed

• 1 lb parsnips, peeled and sliced

• 2–3 tbsp butter

• ½ cup heavy cream or whole milk (warmed)

• 1/2 tsp ground nutmeg

• Salt & white pepper, to taste

• 1-2 garlic cloves (optional)

  
  

Preparation:

1. Boil potatoes, parsnips, and garlic (if using) in salted water until very tender, about 15–20 minutes.

   
   

2. Drain well and return to the pot to steam off any excess moisture.

   
   

3. Add butter and mash or transfer to a food processor or blender for a silky texture.

   
   

4. Slowly blend in warm cream or milk until desired consistency is reached.

   
   

5. Season with nutmeg, salt, and white pepper. Taste and adjust.

*Notes and Suggestions:

• Bonus Garnish Idea: drizzle of herb oil, crispy shallots, or a swirl of grainy mustard mixed into butter.