|russet potatoes||2 large|
|brie with the rind removed||3 oz. more if desired|
|salt and pepper to taste|
Parsnips and Potatoes Mashed with Brie are the perfect, comforting, side dish. The brie makes them rich and creamy. While the parsnips add a bit of sweet flavor to the earthiness of the potatoes.
- Wash your parsnips and potatoes. Peel only the parsnips. I think potatoes are so much better with the peel still on.
2. Cut everything up as close to the same size as you can so they cook evenly.
3. Place cut parsnips and potatoes into a large sauce pan and cover with cold water. Make sure the pan is big enough to accommodate all the water and vegetables. You don’t want a boiled over mess on your stove.
4. Place the pan over high heat and bring to a boil. Boil for 20-25 minutes until the parsnips and potatoes are fork tender.
5. Carefully drain the water out of the pan. To make sure I have removed all of the water from the pan, I place the pan, still full of parsnips and potatoes back over a low heat for about 5 minutes.
6. Add the butter, brie, salt and pepper to your potatoes. Mash with masher. I do this right in the sauce pan over low heat.
7.Taste your mash! Adjust salt and pepper until you get the flavor your desire.
HINT: You can easily make these and leave them over very low heat on the back of your stove until the chicken is finished.