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Mashed blues and snips
<p>BR and Co. inspired this recipe with their beautiful breakfast photo. I took the liberty to reverse engineer the photo into a meal and recipe.</p>Source: BR and Co. (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Choose your volume of ingredients based on the volume of eaters. Wash, peel and rough dice potatoes and parsnips. Bring pot of water to boil, with sufficient water to cover your volume of spuds and snips. Add potatoes and parsnips to boiling water and simmer for 10min or so until both are soft when poked with a fork.
- Drain potatoes and parsnips and return to pot. Add Tbsp of margarine (or more as needed), a pinch or two of sea salt, a splash of soymilk and mash with potato masher to the consistency you prefer (mashed vs. just smashed).
- Dice the chives, reserve small amount for garnish, and stir in the remainder to mashed spuds and snips. Reserve any chive flowers for garnish or break up the buds and incorporate into the mash with chive greens.
- Serve warm. Salt and pepper to taste.
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