Twisted Potato Puree

Now that caught your interest, didn’t it? Sometimes, when preparing a big family dinner as in Easter, Christmas, Birthdays, etc. we end up making the same old mashed potatoes.  This recipe is a step up and a litle taste tantalizer.

 

  • 2 lbs. Yukon Gold potatoes
  • 2 lbs. parsnips
  • 2 tbsp. butter
  • 3 tbsp. sour cream
  • 1/4 cup extra virgin olive oil
  • 2 whole black peppercorns
  • 1 small bay leaf
  • 1/2 inch cinnamon stick
  • 1 small rosemary sprig

Bring to a simmer the olive oil, peppercorns, bay leaf, rosemary sprig, cinnamon stick in a saucepan over low heat.   Remove from heat and let stand, covered until completely cool.

Peel both the potatoes and parsnips and chop into small cubes.  Cook  until tender. Drain and mash with a potato masher and move this to your electric mixer.  With the infused oil, butter and sour cream, whip the potatoes and parsnips together until no lumps appear.

Put in a big bowl (family style) or plate, but top off with a smidgeon of freshly grated nutmeg.

Very tasty and a bit different.

 

 

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