Slow Cooker Mashed Potatoes and Parsnips - GreenPan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option

Peel and chop the parsnips into 3/4 inch chunks.

Peel and chop the russet potatoes into pieces that match the size of the parsnips.

Set the slow cooker to high heat.

Add the chopped potatoes and parsnips to the slow cooker.

Pour in heavy cream and milk.

Add about 4 or 5 peeled garlic cloves to the slow cooker.

Season with a pinch of salt and black pepper.

Add sage leaves and a bundle of thyme to the mixture.

Cook for about 3 to 3.5 hours, checking for doneness.

Check the largest piece of parsnip or potato with a knife to ensure it is soft enough to mash.

Remove the sage and thyme from the slow cooker.

Drain excess milk and cream from the bottom of the slow cooker, but keep it to control texture later.

Add 6 tablespoons of butter to the slow cooker.

Mash the potatoes and parsnips together until mostly smooth.

Add about 1 cup of Gruyere cheese to the mixture and mix well.

Adjust the texture by adding some of the reserved milk mixture back in if desired.

Season with additional salt and pepper to taste.

Serve in a bowl, garnished with extra cheese and fresh chopped thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens