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Smashed Parsnips and Potatoes with Thyme

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Recipe photo courtesy of Yunhee Kim

Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).

Source: Martha Stewart Living, November 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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