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Mashed Sweet Potatoes and Parsnips

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Mashed Sweet Potatoes and Parsnips

Name: Mashed Sweet Potatoes and Parsnips
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 6 to 8 servings

Ingredients

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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

Directions

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.