Mashed Idaho® Potatoes with Roasted Parsnips and Caramelized Onions | Idaho Potato Commission
foodserviceblog.idahopotato.com
- Fill a large stock pot with cool water and a large pinch of salt, then add the potatoes while the water is cool to ensure even cooking, then bring to a rolling boil and cook until fork tender,...
Ingredients
- 4 pounds of russet potatoes, peeled and chopped
- salt and pepper to taste
- 1 cup of caramelized onions, or 4 large Spanish onions caramelized
- 5 large parsnips, peeled and chopped
- 4-6 tablespoons of butter
- 1½ cup of cream, warmed
- Drizzle of olive oil
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