Today’s post is sponsored by Door to Door Organics, an organic grocery delivery service in Chicago. Keep reading to learn how you can get $10 off your first order and win a $50 gift certificate from Door to Door Organics. 

Along with stuffing, I am constantly tinkering with the recipe for my Thanksgiving mashed potatoes. I’ve tried garlic mashed potatoes, horseradish mashed potatoes and every other trendy version of this classic dish. You know what I’ve discovered? Mashed potatoes are best when they are combined with another vegetable.

It’s true! Mashed potatoes are simply not that exciting on their own. But when you add another root vegetable, like celery root or today’s choice, parsnips, all of a sudden, your mashed potatoes become complex, haunting even, as your guests try to identify the other, mysterious flavor.

If you aren’t familiar with parsnips, you should get to know this under-appreciated relative of the ubiquitous carrot. Parsnips have an earthy, nutty sweetness that make them a favorite in Europe, particularly the U.K. Look for smaller specimens because the larger ones can sometimes have a woody core.

I recently received both potatoes and parsnips in my box from Door to Door Organics. Door to Door Organics is a subscription service that delivers a book of organic fruits and vegetables to your door every week, or every other week. You have the option to choose all veggies, all fruit, or a combination and then choose the size box that works best for your household.

The potatoes and parsnips are riced together.

I get the medium mixed box and it’s perfect for our house of four. I receive an email every Friday with a list of what’s in that week’s box and I can make substitutions if an item is not to our liking. But I often use the opportunity to try new vegetables, like parsnips. I can also add grocery items to my order such as dairy, meats, fish, additional produce, and pantry items for added convenience.

If you like the idea of organic fruits and vegetables delivered to your door, I have a code for $10 off your first order from Door to Door Organics. Simply add the code WestoftheLoop14 to your order. Door to Door Organics is also giving away a $50 gift certificate to one lucky West of the Loop reader. (Limited to Chicagoland residents in the DTDO delivery area only, I’m afraid. Check if your town is in the delivery area here.)

Part of my Door to Door Organics order

To enter the giveaway, leave a comment on this post telling me how you like your mashed potatoes. All entries must be received by November 30. I will select a winner at random. You can earn one or more extra entries in the following ways:

• Like both West of the Loop and Door to Door Organics on Facebook. OR share this post on Facebook.
• Follow both West of the Loop and Door to Door Organics on Twitter OR tweet a link to this post.
• Follow both West of the Loop and Door to Door Organics on Instagram.

Be sure to mention in your comment how many of these extra entries you have earned!

But back to this mashed potato-parsnip purée. As I mentioned, parsnips have an earthy nutty flavor that adds an extra dimension of flavor to the usual mashed potatoes. I decided to enhance that nutty flavor by adding brown butter. Brown butter, or beurre noisette, is simply butter that has been cooked until the milk solids turn brown and the water cooks off. It has a wonderful toasty flavor that enhances all kinds of sweet and savory dishes. Try some in your baking next time; it’s revelatory!

Only the milk solids actually turn brown. The butter itself remains golden.

It’s easy to make brown butter — if you can melt butter, you can make brown butter — but you do have to watch it carefully. Simply melt butter in a small, heavy-bottomed saucepan, stirring frequently. Then turn the heat to medium-low, or medium if you’re daring, and continue to cook the butter, again stirring frequently, until you see brown flecks at the bottom and smell a toasty aroma. At that point, transfer to the butter to a bowl, leaving behind as many of the brown flecks as you can, to stop the cooking.

This potato-parsnip puree is flavored with the brown butter and whole milk, not cream. But I think you will find that these are some of the creamiest, most flavorful mashed potatoes that you have ever had. A very worthy addition to your Thanksgiving table!

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Potato-Parsnip Puree with Brown Butter

Ingredients

• 1 lb. parsnips, peeled and cut into pieces
• 3 lbs. waxy potatoes, such as Yukon Gold, peeled and cut into pieces
• 10 TB unsalted butter
• 1 cup whole milk
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Combine the parsnips and potatoes in a large, deep Dutch oven and cover with cold water. Season the water well with salt.
2. Bring water to boil over high high. Turn down heat, crack the lid and simmer until tender, 10-15 minutes depending on the size of the pieces.
3. Drain. Return the vegetables to the saucepan and cook over high heat one minute to dry out.
4. Working in batches as necessary, pass the vegetables through a potato ricer or food mill and return to the saucepan. (Any tough or fibrous parts of the parsnips should be left behind in the ricer.)
5. Place the butter in a small pot and melt over medium-low heat. Raise the heat to medium and continue to cook, stirring or swirling the butter, until the milk solids have turned light brown and the butter smells nutty. (Keep a close eye on the butter to prevent scorching and watch for spitting. )
6. Add most of the butter to the vegetables in the pot, reserving a few tablespoons for garnish, and stir.
7. Place the milk in a microwave-safe bowl or measuring cup and microwave until warmed. Gradually add the milk to the potatoes. Stir to combine over low heat.
8. To serve, garnish with fresh chopped parsley and reserved brown butter.

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