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In a Dutch oven, cook the potatoes, covered, in a small amount of salted boiling water about 5 minutes. Add the parsnips; cook about 15 minutes more or until the potatoes and parsnips are tender. Drain well. Return potatoes and parsnips to the Dutch oven; add 2 tablespoons of the butter. Mash with a potato masher or fork, adding whole milk as needed to keep the mixture moist; keep warm.
Meanwhile, in a small saucepan, cook leeks in 2 tablespoons of the butter about 7 minutes or until tender and just beginning to brown. Add salt and pepper. Stir leek mixture and parsley into the parsnip-potato mash.
In the same saucepan, heat the remaining 2 tablespoons butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat; add the hazelnuts.
Gently heat and stir parsnip-potato mash over medium heat until heated through. Season to taste with additional salt and pepper. Transfer to a serving bowl. Top with hazelnut mixture.