Best 7 Sweet Potato And Parsnip Mash Recipes

SWEET-POTATO AND PARSNIP PURéE

Steps:

• Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
• Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

MASHED SWEET POTATOES & PARSNIPS

Steps:

• Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
• Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.

MASHED SWEET POTATOES AND PARSNIPS

Steps:

• Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated.
• Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left).
• Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg.

PARSNIP-POTATO MASH

Steps:

• Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
• Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

SWEET POTATO & PARSNIP BAKE

Steps:

• Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
• Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.