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Smashed Parsnips and Potatoes with Thyme

Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).
Martha Stewart Living, November 2011
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4
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Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds baby Yukon Gold potatoes, quartered
  • 1 tablespoon plus 1 1/2 teaspoons thyme leaves

Directions

  1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.

  2. Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

Cook's Note

Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.

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