Thanksgiving dinner doesn’t seem complete without a hearty helping of mashed potatoes. This recipe takes the well-beloved side dish and gives it a little twist.
Number of servings : 6 to 8
Cooking time: Ready in under 60 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
2 lbs (1 kg) Yukon Gold potatoes (about 4 large), peeled and cut into chunks
1 lb (500 g) each parsnips and carrots, peeled and cut into chunks
1 tsp (5 mL) salt
¾ cup (175 mL) milk, hot
2 tbsp (25 mL) butter or olive oil 1 tsp (5 mL) salt, or to taste
Variation: You can switch things up by using ingredients like sweet potatoes and Jerusalem artichokes as well.
Bonnie says: Mashed potatoes become much more interesting when mixed with other root vegetables. The combination of potatoes, parsnips and carrots is especially colourful and delicious, but sweet potatoes, celeriac and Jerusalem artichokes work well, too.