No more cold mashed potatoes--pour hot water in a serving bowl, and let sit for a minute or two before dinner. Drain the bowl, wipe it dry, and then add hot potatoes.
Oxmoor House JUNE 2007
Place parsnips and potatoes in a Dutch oven; cover with 1" water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Drain vegetables, and return to hot pan.
Add butter, and mash vegetables using a potato masher. Add milk, salt, and pepper. Mash. Serve warm.
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