DICKIE'S TANGY MASHED POTATOES
Steps:
- Peel and dice the potatoes. Peel the parsnips then core them, cutting out the woody centers, then after coring dice them. Put everything except the fresh herbs in a large stock pot, add enough water to cover. Bring to a boil and simmer for about 1-1&1/2 hours unitl both the potatoes and the parsnips are fork tender, make sure you check the parsnips they will take longer to tender than the potatoes. Drain the liquid thouroughly, then mash with an appropriate implement I use a beer bottle, use whatever is handy, the goal is that they be mashed but still chunky not perfectly smooth the way a blender or food prcessor would make them. Once mashed stir in your fresh herbs and serve hot.
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Yasir ALmqbuoli
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Prince will Norris
[email protected]These potatoes were a bit too tangy for my taste. I think I'll try a different recipe next time.
Tanya Lopez
[email protected]I'm not sure what went wrong, but my potatoes turned out gluey. I followed the recipe exactly.
Roki Ali
[email protected]I've never had mashed potatoes like this before. They were so creamy and flavorful.
Ego Builders
[email protected]The recipe was easy to follow and the potatoes turned out great. I'll definitely be making them again.
bcs nazmun
[email protected]These were delicious! I added a bit of garlic and chives to the recipe and they were perfect.
azad Mohammad Azad
[email protected]Not a fan of the tangy flavor. I prefer more traditional mashed potatoes.
Juan Salgado
[email protected]These potatoes were easy to make and turned out perfect. I used Yukon Gold potatoes and they were so creamy.
M Awais
[email protected]I've tried many mashed potato recipes, but this one is by far the best. The tangy flavor is unique and delicious.
Rajesh P
[email protected]These mashed potatoes were a hit at our family dinner! They were creamy, flavorful, and had just the right amount of tang. I will definitely be making them again.