Sweet and earthy parsnips make a great addition to mashed potatoes. Not only do they add another layer of flavor to our favorite spuds, but they also can handle vigorous mashing without becoming gluey. Sour cream and butter add creaminess and tanginess, while a shower of chives adds a fresh pop of color and flavor. This recipe can easily be doubled for a crowd; divide the parsnips and potatoes between 2 Suvie pans.
Potato Parsnip Mash
- 1 lb parsnips, peeled and into ¼” thick coins
- 1 lb russet potatoes, peeled and into ¼” thick coins
- 1 cup boiling water
- 4 tbsp butter, softened
- ¼ cup sour cream
- 1 tbsp minced fresh chives
1) Combine parsnips, potatoes, 1 cup boiling water, and ½ tsp salt in a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 4 hours
2) After the cook, mash potatoes and parsnips until smooth.
3) Stir butter and sour cream into the mash and season to taste with salt and pepper.
Sprinkle with chives and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 4 hours.
Nutritional Information per serving (6 servings per recipe): Calories 200, Total Fat 10g, Total Carbohydrates 28g, Total Sodium 210mg, Total Protein 3g