Steak with Potato-Parsnip Mash

Once again, this week's challenge was inspired by a comment from N. For whatever reason, he's been talking a lot about "cloud fluff." That's mashed potatoes, to you and me. He doesn't like mashed potatoes. He never has. But he talked about them all week. We went to a chili and beans dinner at my Grannie's church over the weekend and he asked for cloud fluff. No chili, no beans, no hot dogs, just cloud fluff, please. So I gave it a try.

I had clipped this recipe from the latest issue of Real Simple and wanted to try parsnips, anyway. N didn't eat a single bite of the "cloud fluff," but ate all of his steak and the baby carrots I added to his plate. The husband and I didn't mind the flavor of the parsnips, but they didn't get as tender as the potatoes did and it was a bit unnerving coming across a big chunk in your mashed potatoes. I'm going to roast the two I had leftover tonight and see how we like them. The steak was very simple but very tasty, and the juices made a delicious "gravy" for the potatoes. (I didn't do a thing to it, just poured the accumulated juices onto my plate and lapped it up!)

Steak with Potato-Parsnip Mash (from Real Simple Magazine)

1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2 cup whole milk
2 tablespoons butter
2 scallions, thinly sliced
1 tablespoon olive oil
1 1/2 pounds sirloin steak (1 inch thick)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.