Parsnip Mashed Potatoes Antarctica
Dive into the unique and refreshing flavors of Parsnip Mashed Potatoes Antarctica, a luxurious twist on the classic comfort food. This creamy, dreamy side dish combines silky russet potatoes with the earthy sweetness of parsnips, elevated by a delicate infusion of fresh mint for a frosty, invigorating essence. Warm, melted butter and heavy cream create a velvety texture, while a hint of white pepper and sea salt add subtle seasoning. Perfect for winter gatherings or when you want to bring a refreshing chill to your dinner table, this recipe delivers a balance of hearty and herbaceous flavors in just 40 minutes. Serve it hot, garnished with fresh mint leaves, and experience a taste that's equal parts cozy and cool.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 medium-sized Parsnips
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 6 leaves Fresh mint leaves
- 1 teaspoon Sea salt
- 0.5 teaspoon White pepper
- 1 bowl Ice water
Instructions
Peel the potatoes and parsnips. Chop them into evenly sized chunks, roughly 1.5 inches in size, to ensure even cooking.
Fill a large pot with water and add a pinch of salt. Bring it to a boil over medium-high heat.
Add the chopped potatoes and parsnips to the boiling water. Cook for 20-25 minutes, or until both are fork-tender.
While the vegetables are boiling, prepare the mint infusion. Place the fresh mint leaves in a small bowl and pour ice water over them. Set aside for 5 minutes to release their refreshing essence.
Once the potatoes and parsnips are cooked, drain them thoroughly and return them to the pot. Let them sit for a minute to allow any excess moisture to evaporate.
Mash the potatoes and parsnips using a potato masher or a ricer until smooth and creamy.
In a small saucepan, melt the butter over low heat. Stir in the heavy cream and warm gently, but do not let it boil.
Remove the mint leaves from the ice water and finely chop them. Add the chopped mint to the cream and butter mixture.
Pour the butter, cream, and mint mixture over the mashed potatoes and parsnips. Add the sea salt and white pepper. Stir everything together until fully combined and fluffy.
Taste and adjust seasoning if necessary. Serve hot, garnished with an extra few mint leaves for a fresh, frosty touch.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 23.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5094 mg | 108% | |
*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.
