Potato and Parsnip Mash with Garlic Brown Butter and Wilted Spinach

This week in my Misfits Market produce box I was loaded down with tons of potatoes and some of the most gigantic parsnips I have ever seen…and boom this recipe was born! I’d like to formally introduce you to your new favorite Holiday recipe!

This recipe is so easy and to be honest, is essentially just a small detour from traditional mashed potatoes! It’s also a great recipe for picky eaters because I promise you…if you don’t spill your secret about the parsnips, no one will ever know! Plus, garlic and brown butter…who could possibly turn that down?

What you are going to need to buy:

Potatoes

Parsnips

Sour Cream - (We love the Tofutti Brand best!)

Nutritional Yeast - (Note: this is what makes these wedges vegan, but if that’s not a concern for you, feel free to use dry Parmesan or even your favorite powdered cheese blend.

Butter - (We used Earth Balance Plant Butter)

Minced Garlic - (Our favorite is this jarred garlic from Spice World)

Salt & Pepper

Fresh Spinach

Olive Oil

What you are going to need to do:

Bring a large pot of salted water to a boil.

Peel your potatoes and parsnips and cut into 1” cubes

Boil the potatoes and parsnips until tender, about 10-15 minutes.

In a small saucepan melt 1/3 stick or about 1/3 cup of butter.

A note on brown butter: I never knew what “brown butter” was until I lived up in Ohio’s Amish Country for about a decade. After melted, if butter is let continue to cook it will eventually go from bright yellow to a nice caramel color. Stir butter often so it doesn’t take on too much color or burn.

Once your butter has browned, remove from heat and add 1 heaping teaspoon of garlic. You will hear the garlic start to sizzle and the minced garlic should take on a nice toasted color as well.

Set your Garlic Brown Butter aside in a small dish and using the same pan add 1-2 cups of spinach and wilt on low heat. Set aside

When the potatoes and parsnips are soft drain and let sit for 1 minute in the hot pot to make sure they are very dry! This step is what will help make them extra fluffy.

In a stand mixer, with the whisk attachment, mash your potatoes and parsnips with sour cream, nutritional yeast, and salt. Whisk until soft and fluffy. No not overmix.

Serve topped with Garlic Brown Butter and wilted spinach, salt and pepper, to taste.

Enjoy!

Crispy Smashed Potatoes and Roasted Artichokes with a Spicy Pistachio Berry Chutney

It’s hard to explain just how good this dish really is. I know…I know what you’re thinking. Just by reading the name of this recipe you are already suspicious, but trust me! The variety of flavors and textures come together to create the perfect side dish for summer entertaining and BONUS: it ends up looking way, way, more fancy than it actually is, and so do you, by association.

Oh, potatoes…how we love thee: fried, mashed, and in this case, smashed. But, all potatoes are not created equal and for this recipe you are going to want to look for a nice baby potato that is pretty uniform in size and shape and that isn’t waxy. The goal is for the exterior to get good and crispy while the inside maintains a soft and creamy texture. This recipe does have a couple steps, but nothing about it is difficult. Start to finish you’re still looking at about 30-35 minutes.

What you are going to need to buy:

Small Baby Potatoes. (My favorites for this recipe are Baby Honey Golds)

Veggie Stock or Bouillon – (I like the “Not Beef Bouillon” by Edward and Sons)

Olive Oil  

Artichoke Hearts (One can, halves or quarters)

Minced Garlic - (we like these jarred options from Spice World!)  

Small Onion, diced

Salt

Paprika

Chili Powder

Agave Syrup (or you can substitute Maple Syrup or even brown sugar, if you prefer)

Pistachios, half cup, lightly chopped (or you can substitute walnuts or pecans)

Handful of black berries (or you can substitute raisins, dried cranberries, or even cherries)

Fresh Herbs (I used rosemary and basil but parsley or mint would also work well)

Sour Cream (Non-Dairy, or otherwise - of course by now you know I’m a Tofutti gal!)

 

What you are going to need to do:

To begin, in a medium sized pot cover your baby potatoes with water or stock and bring to a boil. Depending on the size of your potatoes they will need to boil for 5-8 minutes until they are “fork tender.”

Drain and let sit for 1-2 minutes to make sure that all of the water has drained/evaporated off. The more the dry the potatoes are at this point, the better that they will crisp up in the oven when we smash and bake them.

Preheat your over to 425. At this point, if your artichokes are not cut into quarters, quickly drain them and chop them to size, retaining about 2-3 tablespoons of the brine that they are packed in.

Transfer the potatoes and the artichokes to a heavy bottomed baking sheet and using the bottom of a mug or measuring cup, gently smash each small potato until it cracks. Remember that these are “smashed” potatoes, not mashed…Don’t get too crazy, here! Drizzle liberty with olive oil and salt, making sure that all of the cracks and crevices in the potatoes get a little oil to ensure good browning and crispiness.

Bake for about 15-20 minutes, checking halfway through. Optionally, you may flip the potatoes halfway through for browning on both sides. Do this gently, or the “smashed” bits may fall apart.

While the potatoes are crisping up in the over we need to make the chutney. Is chutney really the right word for this…maybe not, but once you taste how good it is…you won’t care!

In a medium saucepan toast your Pistachios on medium heat until they have taken on a little color and become fragrant. Add to the toasted nuts 2-3 tablespoons of olive oil, the small diced onion and 2 cloves of mined garlic. Saute’ until the onions are soft and translucent. Keep an eye on this! Do not burn your garlic.

Add in the reserved couple of tablespoons of the artichoke brine, paprika and and chili powder (to taste…but really don’t be a wimp!) and the Agave syrup, or your preferred sweetener, about 1 tablespoon.

Dice your berries (or preferred fruit) into small pieces and, after turning off the heat, add the fruit and stir well to incorporate. The residual heat will cook/warm/break down the berries, but we don’t want them to totally dissolve into the sauce. Stir occasionally. Taste for seasoning and add more spice or more sweetener depending on your liking.

Check on your potatoes. If golden and crispy on both sides, remove from oven and let sit on the pan for 1 minute.

To serve: Spread a thin layer of sour cream (Obviously, we used vegan sour cream) but use what you like…to a plate or serving dish. Arrange smashed potatoes and artichokes on top of the sour cream and drizzle with chutney. Garnish with fresh herbs or your choice!

Enjoy!