Recipe: How to make perfect mashed potatoes for your holiday dinner

When my son-in-law Matt is in town for a holiday, he takes charge of the mashed potatoes. He is a perfectionist when it comes to spuds. He insists on ricing the cooked potatoes in a food mill, a practice that produces a lovely texture, creamy but not whipped.

In his absence, I take liberties with the spuds. For my delicious mash, I cook Yukon Gold potatoes in low-sodium chicken broth sourced from cans, along with peeled parsnips. The parsnips add earthy sweetness to the dish, a concoction that also includes crème fraiche (or sour cream), butter, nutmeg, and garlic.

Bring on the potato masher. This can be made a day or two ahead of time and refrigerated.

Mashed Potatoes with Parsnips

Yield: 6 servings

INGREDIENTS

2 large garlic cloves, peeled

1 1/2 pounds parsnips, peeled, cut into 1-inch pieces

1 pound Yukon Gold potatoes, peeled and cut into slightly larger pieces than the parsnips

4 to 6 cups low-sodium chicken broth

Salt, to taste

3/4 cup crème fraiche or sour cream

2 tablespoons unsalted butter, softened

Large pinch ground nutmeg, freshly grated preferred but not mandatory

Lots of freshly ground black pepper

PROCEDURE

1. Combine garlic, parsnips, potatoes, and enough broth to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender.

2. Scoop out about a cup of the hot broth and set aside. Drain the vegetables and return them to the pot. Mash with the crème fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover broth, and keep the rest of the broth to use just before serving.

3. Stir in the nutmeg and season with salt and pepper to taste. To keep warm, place in heatproof bowl and cover with aluminum foil. Set over a saucepan of barely simmering water. For serving, stir in a little broth if needed for the desired consistency. OR, gently reheat over medium-low heat stirring occasionally.

Source: Adapted from www.food52.com

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com