Recipe: Roasted Mashed Potatoes with Parsnips π₯
Description:
Indulge in the delightful flavors of roasted mashed potatoes with parsnips! This comforting dish brings together the earthy goodness of russet potatoes and the subtle sweetness of parsnips, enhanced with savory chicken broth and aromatic spices. Perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends.
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: 1305.7
- Fat Content: 44.4g
- Saturated Fat Content: 9.3g
- Cholesterol Content: 0mg
- Sodium Content: 2437.9mg
- Carbohydrate Content: 204.2g
- Fiber Content: 24.5g
- Sugar Content: 18.4g
- Protein Content: 28.5g
Ingredients:
- 3 russet potatoes
- 4 parsnips
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup margarine
- 3/4 cup non-dairy creamer
- Paprika (for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 450Β°F (230Β°C). This ensures it’s nice and hot for roasting the potatoes and parsnips to perfection.
2. Prepare the Vegetables:
- Scrub the russet potatoes and parsnips thoroughly under running water to remove any dirt or debris.
- Peel the potatoes and parsnips, then cut them into chunks of roughly equal size. This helps ensure even cooking.
3. Roast the Vegetables:
- In a greased, shallow baking dish, combine the chopped potatoes and parsnips with the chicken broth, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Cover the baking dish with foil to trap in moisture and flavor. Place it in the preheated oven and roast for about 45 minutes, or until the vegetables are very tender and can be easily pierced with a fork.
4. Prepare the Mashed Potato Base:
- Once the vegetables are roasted to perfection, remove them from the oven and allow them to cool slightly.
- While the vegetables are cooling, heat the non-dairy creamer and margarine together in a small saucepan or microwave until the margarine is melted and the mixture is warm but not hot. This ensures a creamy and smooth mashed potato base.
5. Mash the Vegetables:
- Transfer the roasted potatoes and parsnips to a large mixing bowl. Using a potato masher or fork, mash the vegetables until they reach your desired consistency. Some prefer a smooth mash, while others enjoy it with a bit of texture.
- Gradually add the warm non-dairy creamer and margarine mixture to the mashed vegetables, stirring gently to combine. Continue adding the mixture until the mashed potatoes and parsnips are creamy and well incorporated, but still slightly chunky.
6. Serve and Garnish:
- Transfer the mashed potatoes and parsnips to a serving bowl, spreading them out evenly.
- Sprinkle the top with a generous pinch of paprika for a pop of color and added flavor.
- Serve the roasted mashed potatoes with parsnips as a delightful side dish alongside your favorite main courses. Enjoy the comforting flavors and textures with family and friends!
Tips:
- For added richness, you can substitute part or all of the chicken broth with vegetable broth or even cream.
- Feel free to customize the seasoning to your taste preferences. You can add herbs like rosemary or thyme for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the microwave or oven before serving.
Indulge in the comforting flavors of roasted mashed potatoes with parsnips, and elevate your dining experience with this irresistible side dish. Whether served alongside a hearty roast dinner or as a standalone comfort food, this recipe is sure to delight your taste buds and warm your soul. Enjoy the creamy texture, the rich flavors, and the satisfying simplicity of this delicious dish!
