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Parsnip Mashed Potatoes with Fresh Chives
Student Chef: Henry Ramos-Cruz Henry Ramos-Cruz, a culinary arts student at Lake Washington Technical Institute in Kirkland, created this elegant but easy mashed potato recipe for the Student Recipe Contest and placed in the top six. The judges raved about the combination of parsnips with ever-popular mashed potatoes and praised the flavorful addition of fresh tarragon. Henry’s ambitions are clear cut – to be a sous chef by the time he turns 25 and, after 5 years, to have his own restaurant, either Italian or Mexican.
  1. Scrub potatoes and parsnips with vegetable brush under cold running water. Peel potatoes and parsnips and cut into 3-inch chunks.
  2. In large pot over medium-high heat, heat cream and garlic just to boiling.
  3. Add potato and parsnip chunks, cover pot. Simmer until tender, about 15 to 20 minutes, stirring occasionally to prevent sticking.
  4. Set colander or strainer over a large bowl and drain potatoes/parsnips, reserving cream.
  5. Using ricer or food mill, rice potatoes and parsnips into large bowl. Add reserved cream, about 1/4 cup at a time, mashing until smooth and creamy. Stir in tarragon and chives. Season to taste with salt and white pepper.
  6. Garnish with tarragon sprigs and sprinkling of chopped chives.
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