Parsnip Mashed Potatoes
|Yukon gold potatoes,||2 1⁄2 Pound, peeled and cubed|
|Parsnips||1 1⁄2 Pound, peeled and sliced 1/2-inch thick|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1 Tablespoon|
|Leeks||2 , white part only, cleaned and chopped|
|Minced fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Fat free half and half||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
1. In a stockpot or Dutch oven, bring the potatoes, parsnips, broth, and the water to a boil. Cook, covered, until the vegetables are very tender, about 25 minutes.
2. Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the leeks and cook until softened, 5 minutes; add the thyme and cook until tender, 2-3 minutes more. Set aside.
3. Drain the potato-parsnip mixture in a colander set over a bowl, reserving the liquid. Return the vegetables to the same pot and coarsely mash. Transfer to a food processor.
4. Bring 2/3 cup of the cooking liquid and the half-and-half to a simmer in a medium saucepan; stir in the oil, salt, and pepper.With the food processor running, pour the mixture through the feed tube and pulse, stopping to scrape the sides once or twice, until smooth.Transfer to a serving bowl and stir in the leeks.