Mashed potatoes with a twist

What else can we do to add a dimension to the traditional mashed potato recipe? I think I have an answer. Why don't you add some root vegetables? Together with your potatoes (sweet or not), boil a couple of parsnips or carrots and you will get a taste with a twist. The result is delicious, a big surprise for your guests appetite.

Ingredients

• 4 Lbs Yukon Gold potatoes, left whole with skins on
• 2 Pieces parsnips
• 4 Tbsp unsalted butter, at room temperature
• 1 3/4 Cup half-and-half, warmed
• 1/2 Cup sour cream, at room temperature (or plain yogurt)
• 3 Tbsp caramelized shallot puree
• 1/2 Lbs bacon, cooked and then chopped into small pieces
• 1 Pinch salt to taste
• 1 Pinch pepper to taste

Directions

• Put the potatoes and the parsnips in a large pot and add water to cover the potatoes by 2 inches. Generously salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes and the parsnips are tender when pierced with a fork, about 15 minutes. Drain well in a colander.
• Set a potato ricer over a large bowl and pass the potatoes through in batches. Repeat the same for the parsnips. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and still until smooth, adding more half-and-half until the desired consistency is reached. Stir in the caramelized shallot puree, the salt and the pepper. Lastly, fold in the cooked bacon. Transfer to a warmed serving bowl and serve immediately.

ow to Serve

Hot

Prep Time

20.00 to 60.00 minutes