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MASHED POTATOES AND PARSNIPS WITH CRISP BACON AND ONIONS

Serves 4 - 6

Ingredients

  • 1 pound peeled Yukon Gold or Russet potatoes, cut into 2 inch cubes
  • 1 pound peeled parsnips, cut into 1 inch cubes
  • 2 - 4 tablespoons butter
  • Cider vinegar
  • Salt and freshly ground pepper
  • 1/4 pound bacon, crisply fried, drained and chopped
  • 1 medium onion, thinly sliced and floured and then deep-fried till crisp and golden
  • 2 tablespoons chopped chives

Add potatoes and parsnips to a saucepan with lightly salted water to cover. Bring to a boil then cover and simmer until tender, about 15 minutes. Drain and return to pan over low heat. Mash potatoes adding butter, drops of vinegar and salt and pepper to taste. Serve immediately topped with bacon, onions and chopped chives.

John Ash © 2003