Loaded Mashed Potatoes and Parsnips
Step 1 -
1 pound of equal amounts parsnips and potatoes, peeled, trimmed, and cut into 1 ½ inch chunks
2 tablespoons unsalted butter
1 cup heavy cream, heated until hot
2 teaspoons kosher salt
½ teaspoon pepper
Boil the parsnips and potatoes until well done. Process in a food processor until smooth, adding the remaining ingredients until well combined.
Step 2 –
4 slices bacon (optional)
1 medium onion
¼ cup chives
Salt and pepper to taste
Fry bacon and set aside. Chop onions into medium chunks and fry in olive oil until translucent. Add the onions, bacon, and chives to the parsnip/potato mix. For a little something extra, melt some grated cheese on top.