​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

Vegetables Side Dishes
5 years ago
​How to Make Sweet Potato & Parsnip Mash (Weekday Easy, Holiday Worthy)!

This is a delicious seasonal side dish! Try it at your holiday gathering or just on a Wednesday!

You’ll need:

  • 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:

  1. 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.
  2. Remove from heat and mash with a potato masher or large fork to desired texture.
  3. Adjust flavors with salt and sweeteners.

Serve hot topped with crunchy bacon pieces, if desired, and chopped chives. Serves 6 to 8. 

​How to Make Sweet Potato & Parsnip Mash (Weekday Easy, Holiday Worthy)!

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