Mashed Potatoes with Parsnips and Caramelized Onions
Elevate your side dish game with this decadent recipe for Mashed Potatoes with Parsnips and Caramelized Onions! This comforting dish combines the creamy richness of Russet potatoes with the subtle sweetness of parsnips, creating a mash that's both velvety and uniquely flavorful. The real star, however, is the deeply caramelized onions, which bring a savory, golden sweetness that complements every bite. A blend of heavy cream, milk, and butter ensures luscious creaminess, while optional fresh chives add a bright, herbaceous finish. Perfect for holidays or weeknight dinners, this rustic yet elegant dish is easy to prepare and guaranteed to impress. Try it as a delightful twist on traditional mashed potatoes that will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 pound Parsnips
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Whole milk
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh chives (optional)
Instructions
Peel and roughly chop the potatoes and parsnips into evenly sized chunks for even cooking.
Place the potatoes and parsnips in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes and parsnips are fork-tender.
While the vegetables are cooking, prepare the caramelized onions. Peel and thinly slice the onion.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 15-20 minutes until the onions are golden brown and caramelized. Reduce the heat if they begin to brown too quickly. Set aside when done.
In a small saucepan over low heat, warm the heavy cream and milk together. Do not let it boil.
Drain the potatoes and parsnips in a colander. Return them to the pot to remove excess moisture by cooking over low heat for 1-2 minutes, stirring occasionally.
Mash the potatoes and parsnips with a potato masher or a ricer until smooth. While mashing, add the warmed cream mixture, butter, salt, and black pepper. Stir until the mixture is creamy and well combined.
Fold in the caramelized onions, reserving a few for garnish if desired.
Taste and adjust seasoning with more salt or pepper if needed.
Transfer the mashed potatoes to a serving bowl, garnish with the reserved caramelized onions and optional fresh chives. Serve warm.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
