Best Mashed Sweet Potatoes Parsnips Recipes

Mashed Sweet Potatoes & Parsnips image

Provided by annconnolly

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch slices
1/4 cup evaporated milk
1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup fresh chives, chopped (or green onion tops)

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.

Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 16, Sodium 381.2, Carbohydrate 14.8, Fiber 2, Sugar 2.8, Protein 2.2

Mashed Sweet Potatoes and Parsnips image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

6 tablespoons unsalted butter
2 pounds sweet potatoes, peeled and cut into large chunks
1 pound parsnips, peeled and cut into large chunks, any tough woody cores discarded
4 sprigs thyme
1/4 teaspoon freshly grated nutmeg, plus more for topping
Kosher salt and freshly ground pepper
1/2 cup half-and-half
1 teaspoon sherry vinegar

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.