In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect.
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
ounces Yukon Gold potatoes, scrubbed
pound carrots, peeled, quartered and cut into 3-inch lengths
pound parsnips, peeled, quartered, cored and cut into 3-inch lengths
Salt to taste
tablespoon extra-virgin olive oil
medium leek, white and light green parts only, cleaned and chopped
tablespoons unsalted butter, to taste
Freshly ground pepper
tablespoon chopped fresh dill or chervil, optional
209 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 3 grams protein; 15 milligrams cholesterol; 465 milligrams sodium
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