And now for something (not so) completely different...

I love smashed...I mean, mashed.... potatoes, but sometimes they get boring. I always like to add a little something extra to change things up a bit.
Steve likes plain old mashed potatoes. It took me some time to get him used to the fact that I often leave the skin on the potatoes when I mash them up. OK. Everyone has their own likes and dislikes.
Many people, myself included, like a little more excitement on the table. Even if it's mixing in the other veggies on my plate with the potatoes.
Well, how about mixing the veggies up in the kitchen. I found one that doesn't add much visual excitement, but it spices up the flavor with just enough of a different sort of flavor that you taste it, but not really. This is a recipe for someone who's not too adventurous, but wants a little change.
Parsnips are like pale - almost white - carrots, to which they are related. They have a stronger flavor. Like carrots, parsnips are native to eastern parts of Europe and much of Asia. Food historians believe they have been eaten throughout that part of the world since ancient times. An interesting fact about parsnips is that they are not grown in warm climates because the flavors are brought out when the roots are touched by frost before they are harvested. Parsnips have more vitamins and minerals than carrots (they are particularly high in potassium) and they are a good source of fiber.
That being said, you can sneak these tasty little devils into mashed potatoes to sneak goodness into the comfort food of those who don't want to eat well. And, you can get a little extra flavor to boot.
Give it a try. But don't tell the kids (of whatever age) they're eating something good for them!

Mashed Potatoes and Parsnips

4 pounds potatoes, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
1 cup hot milk (do not boil, just heat)
6 tablespoons unsalted butter
Freshly ground white pepper
Salt and pepper to taste

• Place potatoes and parsnips in a large pot, cover with water and bring to a boil.
• Reduce heat and simmer until tender, 20 to 25 minutes or until potatoes are very tender.
• Drain well, return to pot, add milk and butter and mash until it's the texture you like (smooth to chunky, whatever you like).
• Season with salt and peppers and serve.

Vegetarian