Mashed Potatoes And Parsnips With Caramelized Onions And Blue Cheese

• 1 tablespoon olive oil
• 3 large white onions, thinly sliced
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
• 6 parsnips (about 1 lb), peeled and cut into 1-inch pieces
• 1 1/2 cups low-sodium chicken broth, heated
• 1/4 cup crumbled blue cheese
• 3 tablespoons fresh thyme, chopped

1. Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot 3/4 full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.

olive oil, white onions, brown sugar, salt, baking potatoes, parsnips, chicken broth, blue cheese, fresh thyme

Taken from www.epicurious.com/recipes/food/views/mashed-potatoes-and-parsnips-with-caramelized-onions-and-blue-cheese-361869 (may not work)