Food

Dress up your usual mashed potatoes with roasted brown butter and earthy parsnips. Enjoy this delicious side from Chef Jonathan Collins with his citrus-braised lamb shanks and wilted greens with edamame.

Ingredients

1 lb red, yellow, or white potatoes
2 parsnips
3 sprigs fresh thyme
1 cup unsalted butter
2 bay leaves
to taste kosher salt and freshly ground black pepper

Preparation

1. Wash potatoes, quarter, place in stock pot with cold, salted water to cover.
2. Peel parsnips, quarter, add to potatoes, add bay leaves and bring up to a simmer. Cook until potatoes and parsnip are fork tender but not overcooked, about 10-12 minutes.
3. Drain, reserving some water. Set aside, add butter to stock pot, heat until browned, being careful not to burn.
4. Remove bay leaves and using a food mill or ricer, process the potato and parsnip into pot. Add fresh thyme.
5. If needed, add reserved water until smooth consistency. Season with salt and pepper to finish.

Yield: Serves 4 as a side dish