MealsDecember-January 2014

Mashed Yukon Gold Potatoes and Parsnips

Earthy parsnips add depth to these silky potatoes and minced thyme delivers a fresh note. This dish is a wonderful foil for the rich mushroom sauce accompanying the beef. The vegetables are cooked in the same pot for easy preparation. This recipe uses milk (or milk of choice) and olive oil instead of cream and butter for a lighter, but no less tasty, version. It can be prepared early in the day and then reheated in the microwave.

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