Mashed Parsnips and Potatoes
with shredded Vermont white cheddar cheese


We like this dish because it is not as heavy as simple mashed potatoes. Use of the parsnips gives the dish a lighter flavor as well as some nice texture.


1.5 lb peeled parsnips cut into ¾ inch slices

1 lb peeled russet potatoes. Peeled and cut into quarters

1 to 1 ½ cups milk or half & half

¾ stick of unsalted butter.

Salt and white pepper to taste

¼ cup shredded Vermont white cheddar cheese

1 tsp thinly sliced chives or green onion tops for garnish


Bring a 3 qt sauce pan ½ full of water to a rolling boil. Add the parsnips and potatoes and cook until tender.

Once tender strain in a colander in the kitchen sink and allow to drain.

Place the pan back on the heat and add milk and unsalted butter and heat until the butter is melted. Add the potatoes and parsnips back to pan and mash with a potato masher or stiff wire whisk until they reach your desired texture. Season with salt and white pepper to taste. Fold in white cheddar and top with chives and serve.

Roasted Sweet Potatoes with Maple Ginger Glaze

Roasted Ginger Maple Sweet Potato

Here is one of our favorite holiday side dishes that gives a twist on Mom's traditional brown sugar and marshmallow bake.


2 Lb Garnet yams peeled and cubed in ¾ in cubes

2 Tbl olive oil

1 Tbl peeled and minced fresh ginger

1 cup maple syrup

Salt and Pepper to taste


In a stainless steel bow,l toss yams, olive oil, salt and pepper together and place in an oven proof baking dish. Roast in a pre-heated oven at 375 for about 20 min or until tender.

Remove from oven and cool to room temperature.

In a small sauce pan combine ginger and syrup and place over low heat and allow to steep for about 20 min. Remove from heat and allow to cool to room temperature.

When yams and glaze have cooled gently fold glaze and potatoes together making sure not to break the potatoes up too much.

Serve at room temp for a great holiday side dish.