How to Make Sweet Potato & Parsnip Mash (Weekday Easy, Holiday Worthy)! by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
This is a delicious seasonal side dish! Try it at your holiday gathering or just on a Wednesday!
- 2 pounds sweet potatoes, peeled and cut into 1/2- to 1-inch size chunks
- 1 pound parsnips, peeled and tough interior cores removed and cut into 1/2- to 1-inch chunks
- 1/3 cup heavy cream or nut milk
- 2 - 4 ounces unsalted butter or coconut oil
- 1/2 teaspoon kosher salt
- organic maple syrup or honey, to taste
- pinch nutmeg
- 1/8 -1/4 teaspoon cinnamon
- 1/8 -1/4 teaspoon cayenne pepper
- 1 bunch fresh chives, chopped
- 1 pound nitrate-free bacon, cut into 1-inch pieces and cooked until crisp (optional)
Here’s how you make it:
- In a large 6-quart stock pot, combine the sweet potatoes, parsnips, cream, butter, salt and spices. Cover with a tight-fitting lid and heat to a low simmer. Cook, stirring occasionally, until the veggies have softened and are fork tender, about 40 to 50 minutes.
- Remove from heat and mash with a potato masher or large fork to desired texture.
- Adjust flavors with salt and sweeteners.
Serve hot topped with crunchy bacon pieces, if desired, and chopped chives. Serves 6 to 8.