Gently fold sauteed butternut squash and sage into hot mashed potatoes and parsnips. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes. When the oil is hot and the butter has browned slightly, add the squash, salt, pepper and sage. Season with salt and pepper, to taste.įor the Butternut Squash and Sage Mashed Potatoes: Heat the oil and butter in a saut pan over medium-high heat.

Season with salt and pepper, to taste.įor 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.įor the Cheddar, Horseradish and Chive Mashed Potatoes: Gently fold the horseradish, cheddar and chives into hot mashed potatoes and parsnips. Gently fold chorizo, sour cream, sharp cheddar, chives and cilantro into hot mashed potatoes and parsnips. Season with salt and pepper, to taste.įor the Mexican-Style Mashed Potatoes: Heat 2 tablespoons of EVOO in a medium skillet over medium-high heat. Season with salt and pepper, to taste.įor the Basil Pesto Mashed Potatoes: Gently fold pesto or tapenade into hot mashed potatoes and parsnips. Gently fold the mixture into hot mashed potatoes and parsnips. Return sausage to pan and add in Creole seasoning, thyme and a couple dashes of hot sauce. Add the onion, celery and green peppers and saut until translucent, 3-4 minutes. Remove to a plate and remove all but 1 tablespoon of fat. Season with salt and pepper, to taste.įor the Cajun-Style Mashed Potatoes: Heat 1 tablespoon EVOO in a skillet and brown sausage, 4-5 minutes. Gently fold the caramelized onions and cheese into hot mashed potatoes and parsnips. Remove bay leaf and deglaze the pan with sherry. Add 1 teaspoon salt, reduce heat, and simmer until just tender, 15 to 20 minutes. Cook onions 15-18 minutes, stirring frequently, until tender, sweet and caramel-colored. Place the potatoes and parsnips in a medium saucepan, add enough cold water to cover, and bring to a boil. When all the onions are in the pan, season with salt, pepper, thyme and bay leaf. Add oil and butter to the pot and onions as you slice them. Season with salt and pepper, to taste.įor the French Onion Mashed Potatoes: Heat a large skillet to medium-high heat. Gently fold the roasted tomatoes, bacon and leeks into mashed potatoes and parsnips. When the butter foams, add the leeks and wilt for 5 minutes season with salt and pepper.

Reserve some of the bacon drippings and melt in 2 tablespoons butter. Brown the bacon then remove to a paper towel-lined plate. Meanwhile, heat remaining EVOO over medium-high heat. Add the warm cream a little at a time and beat with. Drizzle grape tomatoes with 1 tablespoon of olive oil and season with salt, pepper and thyme. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Test the tenderness of the potatoes with a fork. For BLT Mashed Potatoes: Position a rack in the middle of the oven and preheat the oven to 375F. Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them.

Mashed potatoes and parsnips