Tuesday, October 23, 2012

Smashed Partatoes

Soooo what we initially paired this with last night for dinner, honestly, wasn't really a good combo. And it's not because anything I made didn't taste good. I just think that the flavors involved in this and the flavors of the crab cakes and shrimp we made last night were clashing. But I paired this recipe with today with my Sweet Baby Ray's Burgers (see previous post), and what a combo!

I know you're probably like,"This dumbass misspelled potatoes, what an idiot!" Yeah, I totally didn't. I mean, potatoes obviously isn't spelled like that but for what's in this recipe, the spelling is fitting and correct. Parsnips + Potatoes= Partatoes. The combo of the two is actually really good and love the aroma of parsnips as they're cooking. And even if you've never had parsnips before, the flavors of EVERYTHING else that's involved in the recipe, including the potatoes, covers up the taste of them. Just in case you were worried about not liking the way they taste.

I used Yukon Gold potatoes for this because they're softer, so they cook faster, and I like the darker yellow color they have. Parsnips are softer too so they cook in the same amount of time as the potatoes. Ready Freddy?

Smashed Partatoes

3 medium Yukon Gold Potatoes, unpeeled

4 large organic parsnips, peeled

1 tbsp butter

1 tbsp finely chopped fresh rosemary

1 tbsp garlic powder

1 tbsp onion powder

Sea salt and pepper to taste

After peeling the parsnips and NOT peeling the potatoes, chop them up into large chunks. Takes less time to cook. Boil the partato combo on high for approximately 30-40 mins or until soft and easy to split with a fork. Drain partatoes and throw them back in the empty pot. Smash them up a little with a potato masher, then add the remaining ingredients. Depending on how smooth you like your partatoes. I like mine lumpy. After you've reached the desired lumpiness, mix with a spoon to ensure all the seasonings and butter spread evenly throughout.

Notice I didn't use any milk? That's ANOTHER great reason to use the Yukon Gold. Since they're softer, they're more moist as well. So no need for the milk, and the extra calories.

If you wanted to use fresh garlic, that would be a great idea. Hope you enjoy this as much as I did. Thanks for being healthy!

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