Note: these are not really like mashed potatoes — they're not decadent and they're sort of sticky and lumpy and you can tell that there's no dairy involved. But I guess the parsnips (which I didn't actually know anything about before this) give them a sweetness and a vibe of Thanksgiving/Christmas (probably even a bit more than planned because I use my chicken bone broth rather than vegetable stock). They're quite good, full of fiber, reheat just fine, and I feel sort of comforted just knowing they're in the fridge ready to be added to whatever else I'm going to eat. Maybe the right word is "hearty"? Like it's going to stick to your ribs? Like maybe monks might feed this to you in the fall?
- Rinse potatoes using 3 or 4 changes of cold water, then drain well. Heat oil in a large saucepan over medium heat until shimmering. Add parsnips (or carrots) and cook, stirring occasionally, until dark brown and caramelized, 10-12 minutes. (If after 4 minutes they haven't started to brown, increase heat to medium-high.)
- Stir in potatoes, broth, and salt; cover, and reduce heat to low. Simmer gently, stirring occasionally and adjusting heat as needed, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25-30 minutes. Remove pan from heat, remove lid, and allow steam to escape for 2 minutes.
- Gently mash potatoes and parsnips in saucepan with potato masher (do not mash vigorously). Adjust consistency with extra warm broth as needed. Fold in chives (or scallions) and season with salt and pepper to taste. Serve.