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Why You'll Love This cozy garlic mashed sweet potatoes with roasted parsnips
- Easy to Make: This recipe is incredibly simple to prepare, and can be ready in under an hour.
- Comforting and Delicious: The combination of sweet potatoes, parsnips, and garlic is absolutely divine, and is sure to become a new favorite.
- Perfect for Any Occasion: Whether you're looking for a side dish for a special occasion or just a quick and easy weeknight meal, this recipe is perfect.
- Customizable: You can easily customize this recipe to suit your tastes by adding in your favorite herbs and spices.
- Nutritious: Sweet potatoes and parsnips are both packed with vitamins and minerals, making this recipe a healthy and nutritious option.
- Make-Ahead Friendly: You can prepare this recipe ahead of time and refrigerate or freeze it for later, making it perfect for meal prep.
- Impressive Presentation: The combination of golden-brown parsnips and creamy mashed sweet potatoes makes for a stunning presentation that's sure to impress your guests.
- Family-Friendly: This recipe is perfect for families, as it's easy to make in large quantities and is sure to be a hit with both kids and adults.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, parsnips, garlic, butter, milk, salt, and pepper. The sweet potatoes provide a natural sweetness and creamy texture, while the parsnips add a nice earthy flavor and crunchy texture. The garlic adds a pungent flavor that pairs perfectly with the sweetness of the sweet potatoes. The butter and milk add richness and creaminess to the dish, while the salt and pepper enhance the flavors of the other ingredients. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For parsnips, choose ones that are firm and have a sweet, earthy aroma. You can also use other types of potatoes, such as Yukon gold or Russet, but sweet potatoes have a unique flavor and texture that makes them perfect for this recipe.
How to Make cozy garlic mashed sweet potatoes with roasted parsnips
Preheat the oven to 425°F (220°C). This high heat will help to bring out the natural sweetness of the parsnips and give them a nice caramelized flavor.
Peel the parsnips and chop them into 1-inch (2.5 cm) pieces. Try to make the pieces as uniform as possible so that they roast evenly.
Toss the parsnip pieces with 2 tablespoons of olive oil, salt, and pepper. Make sure they're evenly coated so that they roast nicely.
Roast the parsnips in the preheated oven for 20-25 minutes, or until they're tender and caramelized. Stir them halfway through the cooking time to ensure even roasting.
Boil the sweet potatoes in a large pot of salted water until they're tender. Drain the water and let the sweet potatoes cool slightly.
Mash the sweet potatoes with 2 tablespoons of butter, 1/2 cup of milk, and a pinch of salt and pepper. Add in 2 cloves of minced garlic and mash until smooth and creamy.
Combine the roasted parsnips and mashed sweet potatoes in a large bowl. Toss until the parsnips are evenly distributed throughout the sweet potatoes.
Serve the cozy garlic mashed sweet potatoes with roasted parsnips hot, garnished with chopped fresh herbs if desired. Enjoy!
Tips for Perfect Results
Using high-quality ingredients, such as fresh parsnips and sweet potatoes, will make a big difference in the flavor and texture of the dish.
Overmixing the sweet potatoes can make them gluey and unappetizing. Stop mashing as soon as they're smooth and creamy.
If you're a big garlic fan, you can add more cloves to the sweet potatoes for extra flavor. Start with 2 cloves and add more to taste.
Try adding different herbs, such as thyme or rosemary, to the parsnips for a unique flavor. You can also use dried herbs if you don't have fresh ones on hand.
You can turn this side dish into a meal by adding some cooked protein, such as chicken or bacon, to the sweet potatoes and parsnips.
You can freeze the mashed sweet potatoes and roasted parsnips for up to 3 months. Simply thaw and reheat when you're ready to serve.
Try adding some crunchy elements, such as chopped nuts or seeds, to the sweet potatoes and parsnips for added texture.
You can make this recipe vegan by substituting the butter and milk with vegan alternatives, such as coconut oil and almond milk.
Common Mistakes to Avoid
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Overcooking the Parsnips:
Fix: Check the parsnips frequently while they're roasting, and remove them from the oven as soon as they're tender and caramelized.
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Underseasoning the Sweet Potatoes:
Fix: Taste the sweet potatoes as you're mashing them, and add more salt, pepper, or garlic as needed to bring out the flavors.
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Not Using High-Quality Ingredients:
Fix: Use the best ingredients you can find, such as fresh parsnips and sweet potatoes, to ensure the best flavor and texture.
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Not Adjusting the Cooking Time:
Fix: Adjust the cooking time based on the size and thickness of your parsnips and sweet potatoes to ensure they're cooked through and tender.
Variations & Substitutions
Replace the parsnips with carrots for a sweet and creamy mash. Simply roast the carrots in the oven with some olive oil and salt until they're tender, then mash them with the sweet potatoes and garlic.
Add some roasted Brussels sprouts to the sweet potatoes and parsnips for a nutritious and delicious side dish. Simply toss the Brussels sprouts with some olive oil and salt, and roast them in the oven until they're tender and caramelized.
Replace the butter and milk with vegan alternatives, such as coconut oil and almond milk, to make this recipe vegan. You can also add some nutritional yeast for a cheesy flavor.
This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Simply be sure to check the ingredients of any store-bought broth or seasonings to ensure they're gluten-free.
Layer the sweet potatoes and parsnips in a baking dish with some cheese and cream for a rich and creamy gratin. Simply bake in the oven until the top is golden brown and the vegetables are tender.
Bake the sweet potatoes in the oven until they're tender, then scoop out the flesh and mash with the parsnips and some cheese and cream. Stuff the mixture back into the sweet potato skins and bake until golden brown.
Storage & Make-Ahead
You can store the mashed sweet potatoes and roasted parsnips at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze them to prevent bacterial growth.
You can store the mashed sweet potatoes and roasted parsnips in the refrigerator for up to 3 days. Simply cover them with plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below.
You can freeze the mashed sweet potatoes and roasted parsnips for up to 3 months. Simply place them in an airtight container or freezer bag and freeze at 0°F (-18°C) or below. When you're ready to serve, simply thaw overnight in the refrigerator and reheat in the oven or microwave.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of potatoes?
While you can use other types of potatoes, such as Yukon gold or Russet, sweet potatoes have a unique flavor and texture that makes them perfect for this recipe. If you do choose to use another type of potato, be sure to adjust the cooking time and liquid accordingly.
How do I prevent the sweet potatoes from becoming too gluey?
To prevent the sweet potatoes from becoming too gluey, be sure to not overmix them. Stop mashing as soon as they're smooth and creamy, and don't overcook them. You can also add a little bit of liquid, such as milk or cream, to help thin out the mixture if it becomes too thick.
Can I add other ingredients to the sweet potatoes and parsnips?
Yes! You can add other ingredients, such as grated cheese, diced herbs, or cooked bacon, to the sweet potatoes and parsnips to give them extra flavor. Just be sure to adjust the amount of liquid and seasoning accordingly.
How do I reheat the sweet potatoes and parsnips?
You can reheat the sweet potatoes and parsnips in the oven, microwave, or on the stovetop. Simply heat them until they're warmed through, adding a little bit of liquid if necessary to prevent them from drying out.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply cook the sweet potatoes and parsnips on low for 3-4 hours, or until they're tender. Then, mash the sweet potatoes with the roasted parsnips and any additional ingredients you like.
Is this recipe vegan?
No, this recipe is not vegan as it contains butter and milk. However, you can easily make it vegan by substituting these ingredients with vegan alternatives, such as coconut oil and almond milk.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of any store-bought broth or seasonings to ensure they're gluten-free.
cozy garlic mashed sweet potatoes with roasted parsnips
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 4 parsnips, peeled and chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated cheddar cheese (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the parsnips. Toss the chopped parsnips with olive oil, salt, and pepper on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- Boil the sweet potatoes. Place the cubed sweet potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
- Drain and mash the sweet potatoes. Drain the sweet potatoes and return them to the pot. Add the softened butter, heavy cream, garlic, salt, and pepper. Mash the sweet potatoes with a potato masher or a fork until smooth and creamy.
- Combine the sweet potatoes and parsnips. Add the roasted parsnips to the mashed sweet potatoes and stir to combine.
- Taste and adjust. Taste the mashed sweet potatoes and adjust the seasoning as needed. If using cheddar cheese, stir it in until melted and well combined.
- Serve. Transfer the mashed sweet potatoes to a serving dish and top with chopped parsley. Serve hot, garnished with additional parsley if desired.
Recipe Notes
- Storage tip: Cool the mashed sweet potatoes to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the roasted parsnips and mashed sweet potatoes up to a day in advance. Reheat the mashed sweet potatoes in the oven or on the stovetop until warmed through.
- Substitution: Swap the heavy cream for half-and-half or whole milk if desired.
- Pro tip: For an extra creamy mash, add a tablespoon or two of grated butter to the mashed sweet potatoes.
