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Parsnip Potato Puree

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Ingredients

1 pound Yukon Gold potatoes, peeled, diced

1/2 pound parsnips, diced

1 tablespoon butter

1/2 cup heavy cream

1/2 cup whole milk

Method

  1. Place potatoes and parsnips in a large soup pot and cover with salted cold water.
  2. Bring to a boil and cook until the potatoes and parsnips are very tender
  3. When cooked, drain the water and place cooked vegetables in a stand mixer with a paddle attachment. Blend until just smooth (don’t over-blend or mixture will be runny and lack consistency).
  4. Add butter, cream, and milk (to taste).
  5. Beat again briefly until the liquids are mixed. Adjust seasoning and serve.

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