Mashed Sweet Potatoes Parsnips
Elevate your side dish game with this creamy, flavorful Mashed Sweet Potatoes and Parsnips recipe—a delightful twist on the classic mashed potatoes! This comforting dish combines the natural sweetness of vibrant sweet potatoes with the earthy, nutty undertones of parsnips, resulting in a velvety mash that's perfectly balanced. Enhanced with a luxurious blend of unsalted butter, heavy cream, and the optional hint of maple syrup, this recipe is rich, satisfying, and ideal for holiday feasts or cozy weeknight dinners. Garnish with fresh thyme for an herby finish that adds a pop of freshness and elegance. Ready in just 40 minutes, this versatile side pairs wonderfully with roasted meats, hearty stews, or grilled vegetables, making it a must-try addition to your recipe collection.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 medium parsnips
- 3 tablespoons unsalted butter
- 0.25 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon maple syrup (optional)
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Peel the sweet potatoes and parsnips. Cut them into evenly sized chunks (about 1-2 inches) for even cooking.
Place the sweet potato and parsnip chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the vegetables simmer for 20-25 minutes, or until fork-tender.
Drain the vegetables in a colander, then return them to the pot.
Add the unsalted butter and heavy cream to the pot with the drained vegetables. Use a potato masher or handheld mixer to mash the mixture until smooth. Add additional heavy cream if needed to reach desired consistency.
Season the mash with salt and ground black pepper. Stir well to combine.
Taste and adjust seasoning as needed. If desired, add a tablespoon of maple syrup for a touch of sweetness and mix well.
Serve warm, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
