For variety, add one of Rach's Top 10 Tater Mix-Ins to the Mashed Potatoes and Parsnips.
For the Mashed Potatoes and Parsnips: Place potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender. Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.
Mix-In Suggestions
For Sharp Cheddar and Dijon Mustard Mashed Potatoes: Gently fold the cheddar, mustard and parsley into hot mashed potatoes and parsnips. Season with salt and pepper to taste.
For BLT Mashed Potatoes: Position a rack in the middle of the oven and preheat the oven to 375F. Drizzle grape tomatoes with 1 tablespoon of olive oil and season with salt, pepper and thyme. Roast in oven for around 20-25 minutes.
Meanwhile, heat remaining EVOO over medium-high heat. Brown the bacon then remove to a paper towel-lined plate. Reserve some of the bacon drippings and melt in 2 tablespoons butter. When the butter foams, add the leeks and wilt for 5 minutes; season with salt and pepper.
Gently fold the roasted tomatoes, bacon and leeks into mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the French Onion Mashed Potatoes: Heat a large skillet to medium-high heat. Add oil and butter to the pot and onions as you slice them. When all the onions are in the pan, season with salt, pepper, thyme and bay leaf. Cook onions 15-18 minutes, stirring frequently, until tender, sweet and caramel-colored. Remove bay leaf and deglaze the pan with sherry. Allow to cook out for 2-3 minutes.
Gently fold the caramelized onions and cheese into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Cajun-Style Mashed Potatoes: Heat 1 tablespoon EVOO in a skillet and brown sausage, 4-5 minutes. Remove to a plate and remove all but 1 tablespoon of fat. Add the onion, celery and green peppers and saut until translucent, 3-4 minutes. Return sausage to pan and add in Creole seasoning, thyme and a couple dashes of hot sauce.
Gently fold the mixture into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Basil Pesto Mashed Potatoes: Gently fold pesto or tapenade into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Mexican-Style Mashed Potatoes: Heat 2 tablespoons of EVOO in a medium skillet over medium-high heat. Add the chorizo and cook until browned. Remove with a slotted spoon to a plate.
Gently fold chorizo, sour cream, sharp cheddar, chives and cilantro into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Cheddar, Horseradish and Chive Mashed Potatoes: Gently fold the horseradish, cheddar and chives into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Ranch Mashed Potatoes: Gently fold the chives, dill, parsley and sour cream into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.
For the Butternut Squash and Sage Mashed Potatoes: Heat the oil and butter in a saut pan over medium-high heat. When the oil is hot and the butter has browned slightly, add the squash, salt, pepper and sage. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes.
Gently fold sauteed butternut squash and sage into hot mashed potatoes and parsnips. Season with salt and pepper to taste.
For the Herb Cheese, Roasted Red Pepper, Scallion Mashed Potatoes: Gently fold the red pepper, herb cheese and scallions into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.