Mashed Potatoes with Parsnips and Caramelized Onions

Makes 8 Servings

  • 3/4 Stick Butter
  • 2-1/2 Large Onions Halved & Sliced
  • 2 Tbs. Chopped Fresh Rosemary or 2 Tsp. Dried
  • 6 Parsnips Peeled & Sliced
  • 4 Large Pennsylvania Russet Potatoes Peeled & Sliced
  • 1 Cup Heated Milk
  • Melt 1-1/2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
  • Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes.
  • Drain well. Return vegetables to pot; mash.
  • Add warm milk and 4-1/2 tablespoons butter; stir until smooth.
  • Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
  • Re-warm over medium-high heat, stirring frequently and adding more milk if too dry.)


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