For a delicious twist on mashed potatoes use parsnips instead. Parsnips are in the carrot family and have a slightly sweet, spicy carrot flavor. I think of them as an old fashioned root vegetable but I would love to see them make their way on more dinner plates. Best when cooked, use them in soups, stews, roasted or whipped. They have a rich, creamy flavor and texture you can skip the addition of milk and butter (maybe just a small dollop of butter when serving).
1 1/2 pounds parsnips, peeled, sliced less than 1″ thick
1/2 teaspoon ground black pepper
Place parsnips in a medium pot, add 1 tablespoon kosher salt and enough water to cover the parsnips. Cover the pot, bring to a boil. Uncover, lower the heat and simmer for 15-20 minutes until parsnips are very soft when tested with a fork. DON’T drain the water.
With a slotted spoon or small strainer, remove parsnips from the water and place in the bowl of a food processor. Pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup until you have 1 cup of liquid. Pour 1/2 cup liquid into the food processor. Puree the parsnips, adding more cooking liquid until the parsnips are creamy but still have some texture. Add 1/2 teaspoon ground pepper and pulse for a few seconds. Serve with a small dollop of butter or drizzle of olive oil.