Mashed Potatoes and Parsnips with Caramelized Onions

1. 1

   Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat.

2. 2

   Add onions and cook until golden, stirring often, about 15 minutes.

3. 3

   Mix in rosemary.

4. 4

   (Can be made 4 hours ahead.

5. 5

   Cover and let stand at room temperature.)

6. 6

   Bring large pot of salted water to boil.

7. 7

   Add parsnips and potatoes; boil until tender, about 20 minutes.

8. 8

   Drain well.

9. 9

   Return vegetables to pot; mash.

10. 10

    Add warm milk and 4 1/2 tablespoons butter; stir until smooth.

11. 11

    Stir in onion mixture.

12. 12

    Season with salt and pepper.

13. 13

    (Can be made 6 hours ahead.

14. 14

    Cover; chill.

15. 15

    Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)

* Per serving · 4 servings · Values may vary.

No additional tips available.