Mashed Sweet Potatoes and Parsnips

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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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).
  3. 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.
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