MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS

3/4 stick (3/8 cup) butter
2 1/2 large onions, halved and sliced
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
6 parsnips, peeled and sliced
4 large Russet potatoes, peeled and sliced
1 cup heated milk

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; set aside.

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 to the potato mixture; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made six hours ahead. Cover; chill.)

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

Makes 6 servings
Source: Pennsylvania Co-Operative Potato Growers Inc.