Who doesn’t love mashed potatoes during a feast? Heck, you could just give us a bowl of mashed potatoes with some gravy on top, and we’d call it a day. But this year, we’re getting creative with our mash. We’re jazzing up our potatoes by adding in sweet potatoes and parsnips — giving the classic staple a modern twist.
This tri-root vegetable mash is so silky and delicious, you’ll definitely be going back to for seconds (or thirds). The parsnips are also a great addition as they add another dimension of flavor while complimenting the texture of the potatoes.
Yep, this mash is about to be a smash hit!
Tri-Root Vegetable Mash
Ingredients
2 pounds sweet potato, peeled and cut into 1 inch cubes
2 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
2 pounds parsnips, peeled and cut into 1 inch cubes
1 head of garlic
1 tablespoon extra virgin olive oil
1 1/2 cups of milk of choice
4 tablespoons of grass-fed butter
1/3 cup low sodium vegetable broth
Salt and pepper to taste
Directions
1. Preheat oven to 400 degrees Fahrenheit. Drizzle one tablespoon olive oil over the head of garlic and wrap tightly with foil. Place in oven and bake for 40 minutes until soft.
2. In a large sauce pot, place Yukon potatoes, and salt and pepper to taste, and cover with water until potatoes are fully submerged. Add an extra inch of water in pot. Cover and bring to a boil.
3. Once boiling, reduce heat to simmer and add in the sweet potatoes and parsnips. Continue to simmer, uncovered for 20-30 minutes until the vegetables are tender. *Don’t overcook as the mash will turn out too watery.*
4. Take garlic out of oven, remove the skins.
5. In a separate pot, bring broth to a boil, then remove from heat.
6. Strain the vegetables, and return to large sauce pot. Add in the garlic, butter, vegetable broth, generous amounts of salt and pepper to taste, and mash ingredients until smooth and silky.
xx, The FabFitFun Team
