Recipe for Mashed Potatoes and Parsnips with Caramelized Onions 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 tbl Butter, (3/4 stick)
1/2 lrg Onions, halved, sliced
2 tbl Chopped fresh rosemary or 2 teaspoons dried
6 x Parsnips, peeled, sliced
4 lrg Russet potatoes, peeled, sliced
Instructions:
Instructions: Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat.

Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash.

Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead.

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

Serves 6.

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