Root Vegetable Mash with Thyme Brown Butter

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 12 servings
  • Nutrition Info
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2 pounds parsnips, cut into 2-inch pieces

2 pounds sweet potatoes, peeled and cut into 2-inch pieces 

2 pounds rutabaga, peeled and cut into 2-inch pieces 

4 cloves garlic, smashed 

8 tablespoons (1 stick) butter

2 tablespoons heavy cream 

Kosher salt and black pepper 

8 sprigs thyme 


  1. Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm.
  2. In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes.
  3. To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top.
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