Shanachie chef Brian Duffy puts root vegetables to good use in this simple side. Serves four.
>> 8 carrots, peeled and chopped
>> 8 parsnips, peeled and chopped
>> 1 yukon gold potato, peeled and chopped
>> 2 tablespoons butter
>> 2 tablespoons cream cheese
>> 1 tablespoon buttermilk
>> salt and white pepper
>> 1) In a large pot of salted water cook carrots, parsnips and potato until al dente (about 15 minutes). Drain.
>> 2) In a large bowl mash vegetables with either a mixer or potato masher until the consistency of mashed potatoes.
>> 3) Mix in butter, cream cheese, buttermilk, salt and pepper until combined.
>> 4) Pass mixture through a food mill (optional) and serve.
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