Ingredients: 1 1/2 lb. yellow potatoes (about 3 medium), peeled and cut into 2-inch pieces * 1 1/2 lb. parsnips (about 3 medium), peeled and cut into 2-inch pieces * Kosher salt * Pepper * 2 lemons * 1 1/2 c. milk * 12 sprigs thyme * 4 cloves garlic, smashed * 4 tbsp. unsalted butter
1. Place potatoes and parsnips in large saucepan, add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 15 to 20 minutes.
2. Meanwhile, using vegetable peeler, remove 8 strips lemon zest and place in small saucepan. Add milk, thyme, garlic and butter and bring mixture to a boil. Reduce heat and simmer 2 minutes. Remove from heat.
3. Drain vegetables and return to pot. Strain milk mixture into pot with vegetables and mash to desired consistency. Squeeze in 4 tablespoons lemon juice, season with 3/4 teaspoon each salt and pepper and mix to combine.
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