Yukon Gold & Parsnip Parchment Purée

This Yukon Gold & Parsnip Purée will upgrade your next meal! Potatoes and parsnips are puréed with garlic, butter, and milk, and then strained to create an elevated side dish with the creaminess of potatoes and the sweetness of parsnips.

served underneath Benjamin’s Seared Pork Loin with Creamy Poblano Sauce

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and chopped

• 1 lb parsnips, peeled and chopped

• 4 cups whole milk

• 4 tbsp unsalted butter

• 4 garlic cloves, peeled

• ½ cup heavy cream (optional, for extra richness)

• Salt, to taste

• Pepper, to taste

• 1 tsp lemon juice (optional, for balance)

Directions

1. Place the chopped Yukon Gold potatoes and parsnips into a large pot.

2. Add the milk, butter, and garlic cloves to the pot. Heat over low-medium heat, ensuring it never reaches a boil. Simmer gently until the vegetables are fork-tender, about 25–30 minutes.

3. Carefully transfer the softened potatoes, parsnips, and garlic into a high-powered blender. Add a small amount of the cooking liquid and blend until smooth, gradually adding more liquid as needed.

4. Pour in the heavy cream (if using) and continue blending until the purée is silky. Season with salt, pepper, and a touch of lemon juice for brightness.

5. For an ultra-smooth consistency, pass the purée through a fine-mesh sieve or chinois.

6. Serve warm, drizzled with melted butter or a touch of olive oil if desired.