My Mashed Potatoes

First off, you’ll have to bare with me on this one, although it is a good recipe, I haven’t really played with it enough to fully work out all the ingredient portions, so some of it you’ll have to just try playing by ear.

This should serve about 4 to 6 as it is, but increase things as you feel you need to within relatively these standards.

 

Needed Tools:

• Vegetable peeler
• Large pot
• Saucepan
• Knife
• Bowls
• Masher or electric mixer (masher might be exhausting, but I believe it gets the job done better)
• Strainer

 

Needed Ingredients:

• ¾ pound Potatoes

• ¼ pound Parsnips (about 1 for every 4 potatoes, give or take—mostly, we want the slight hinted flavor of the parsnips, with the main texture coming from the potatoes)
• Salt
• About 2 cups heavy cream
• 2 sprigs fresh thyme
• 1 head garlic, cut in ½
• About 4 ounces extra-virgin olive oil
• Freshly ground black pepper

 

What to Do:

On Burner 1:

• Peal potatoes and parsnips, and chop into manageable portions.
• Place both the potatoes and parsnips into a large pot, season with salt, and cover with water.
• Place pot over medium heat and bring to a simmer.
• Cook until tender, for about 15 minutes or so (the tip of a knife should easily go through both potatoes and parsnips).

On Burner 2:

• In the saucepan, place the cream, the thyme sprigs, and the garlic cloves over low heat and bring to a simmer.

Over-all:

• Drain the large pot and reserve the cooking liquid.
• Begin mashing with olive oil and a couple tablespoons of the reserved cooking liquid.
• Strain heavy cream mixture into the pot, season with salt and pepper, and continue mashing to desired consistency.

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