A Taste of Canada
Creamy Potato-Parsnip Mash
Page 141
Cuisine: North American | Course Type: Sides
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Recipe Reviews
Zosia from Toronto, ON
I’ve never used an electric mixer to make mashed potatoes before…..if I’d known how fluffy and creamy they’d be, I would have been hauling out that appliance to do it long before now! Of course, the sour cream, cream cheese and butter in the mash may have contributed to this texture as well ;)
The potato-parsnip-garlic mash, though very flavourful, was also quite sweet; the tanginess of the sour cream and cream cheese helped to counter this. I imagine buttermilk would have the same effect. I might use that next time.
The mash had a beautiful creamy texture and a slightly sweet, nutty flavour though I do wish the garlic flavour were stronger. Overall, I thought this was an excellent end-use for parsnips.
(edited 27th October 2012) (0) comment (0) useful
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