Are you ready to mix up your mash this Thanksgiving? Try my recipe for a mostly parsnip-based mash with just a bit of potato. You can serve it with pesto or pour over massive amounts of your favorite gravy.
Parsnip Mash with Pesto
2 medium russet potatoes
1 cup sour cream
4 tablespoons butter
1/4 cup half and half
2 cloves roasted garlic
Salt and cracked black pepper
3/4 cup prepared pesto (I used my Dairy-Free Pesto)
Peel parsnips and potatoes and cut into equal-sized pieces. Place cut pieces into a large pan and cover with water. Add about a teaspoon of salt.
Turn heat to high and bring to a boil. Reduce heat to medium-high and cook until vegetables are soft, about 18 minutes.
Drain water off of vegetables. Add, butter, sour cream and roasted garlic. Mash with a potato masher until broken up. Add half and half, just a couple of tablespoons at a time, and continue mixing until desired consistency is reached. Stir in salt and pepper to taste.
Place in serving bowl and swirl pesto into the parsnip mash. Serve.