Sweet Potato & Parsnip Mash

By • March 26, 2011 • 21 Comments


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Author Notes: This is a variation on the technique Cook's Illustrated uses for making mashed sweet potatoes. I've used half sweet potatoes and half parsnips. To add some dimension I've incorporated freshly grated horseradish root. I've cooked part of the horseradish root with the vegetables to soften it's pungency plus stirred some in after cooking for added pizzazz. I find the combination to be sweet with enough of a bite to add interest, but not clear the sinuses! If you don't find it to be sweet enough, add a small amount of sweetener. Feel free to adjust the pungency to your taste with additional horseradish.hardlikearmour

Food52 Review: I'm always a fan of recipes that only dirty one dish from start to finish. The parsnips are wonderful with the sweet potatoes. The kick of horseradish adds something special to the dish and a tablespoon of maple syrup made it complete. - biffbourgeoisStephanie Bourgeois

Serves 4

  • 1 & 1/4 pounds orange-fleshed sweet potatoes
  • 1 pound parsnips
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon table salt
  • 1 packed tablespoon freshly grated horseradish, divided
  • additional salt and horseradish to taste
  • sugar, maple syrup, or honey if needed to sweeten
  1. Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
  2. Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.
  3. Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish, and/or sweetener if needed. Serve hot.

Comments (21) Questions (1)

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5 months ago brette warshaw

Brette is the Managing Editor of Food52.

Made this for Thanksgiving -- it was perfect. Since we keep kosher, I subbed oil for the butter and almond milk for the cream -- still totally delicious.

Stringio

5 months ago Sandra L Trautwein

loved this recipe. I will try this thanksgiving.

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5 months ago Karen Powell

If you are not fond of the "bite" of horseradish, you can saute the horseradish in a bit of butter -- this gives it a nice, soft, nutty flavor -- and add it when you are mashing the parsnips and potatoes. (I frequently prepare just parsnips this way it is one of my family's favorite vegetable dishes.)

Moi_1

over 1 year ago QueenSashy

Love this recipe, have a crowd coming next week for a post-Thanksgiving feast and I am definitely going to give it a try.

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I really love the combo of parsnips and sweet potatoes, and I hope you do to!

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over 2 years ago pickled

Be sure to purchase the orange-fleshed variety of sweet potato. Our local grocery labels the orange sweet potatoes incorrectly as yams so our family Thanksgiving grocery runner purchased the white flesh variety labeled sweet potatoes instead. We attempted this recipe with the white variety and it simply did not work. It came out bland and boring.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yikes! I'm sorry to hear that. I never use the white-fledged sweet potatoes so it didn't occur to me to specify.

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over 2 years ago EmilyC

Congrats on the Editors' Pick, HLA! I love sweet potatoes and parsnips but have never combined them before. Saving your recipe -- it looks and sounds so delicious.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, EmilyC! They are a great combo. I was just looking at your sweet potato with bacon and arugula recipe and thinking how amazing it sounded! Congrats yourself.

Me

over 2 years ago wssmom

How did I miss this first time around? LOVE the horseradish!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, wssmom! The horseradish is really nice with the sweet veggies - it adds a little punch w/out being overwhelming.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Just yum!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, 5&spice. My tummy thought it was yummy!

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about 3 years ago gingerroot

This looks really yummy. I love the contrast of sweet and hot, with the cream and butter rounding everything out.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, gingerroot! It's a nice flavor combo.

Checker

about 3 years ago checker

For some reason I get locked in on a veggie for a few weeks at a time, and I have been into parsnips for about three weeks now. I think I'll be making this soon.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Parsnips is one of my favorites! I'm actually working on a parsnip cake (think carrot cake) recipe currently. Hope to get it posted in the fairly near future.

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about 3 years ago TheWimpyVegetarian

This looks really wonderful! I hadn't thought of the sweet potato-parsnip-horseradish combo. It sounds perfect!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

It was a case of me getting some fresh horseradish w/o having an idea of what to do with it, then looking through the fridge and pantry! It worked out well - nice combo of sweet with a little kick from the horseradish.

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about 3 years ago Sagegreen

Love the way this is tempered with the cream. Delicious!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Cream does have a way of making things especially yummy!