Slow Cooker Mashed Potatoes and Parsnips
Yields: 8 to 10 servings
Time: 15 minutes prep, 4 hours cooking
INGREDIENTS:
- 2 pounds russet potatoes, peeled and cut into 1” pieces
- 2 pounds parsnips, peeled and cut into 1” pieces
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups heavy cream
- 1 cup whole milk
- 8 fresh sage leaves, plus more for serving
- 3 sprigs fresh thyme, plus more for serving
- 4 cloves garlic, smashed
- 6 tablespoons unsalted butter, at room temperature
- 1 cup shredded gruyere cheese
PREPARATION INSTRUCTIONS:
- Select the High Temperature Slow Cook Mode on the Elite Slow Cooker and set the timer for 4 hours.
- Place the potatoes and parsnips in the slow cooker and season lightly with salt and pepper. Pour in the heavy cream and milk, then set the herbs and garlic cloves on top. Cover and cook until the potatoes and parsnips are tender all the way through and can be mashed easily, about 4 hours.
- Select the Warm Mode on the slow cooker and discard the herbs. Using a silicone ladle remove as much of the remaining milk and cream as possible, reserving to use later. Using a soft plastic or silicone potato masher, mash the potatoes and parsnips to your desired texture (or pass them through a potato ricer or food mill).
- Add the butter to the slow cooker and gently stir with a silicone spatula until fully melted and combined, followed by the cheese. Add as much of the reserved milk and cream back to the slow cooker as needed to reach the desired consistency. Taste and adjust with salt and pepper. Cover and keep warm to serve straight from the slow cooker, or transfer to a large serving bowl. Garnish with more butter or shredded cheese, plus fresh chopped thyme, if desired.
TIPS:
While we love the addition of parsnips in this recipe, feel free to substitute them for an equal amount of potatoes for a more classic version of this dish!
To add an even more special touch, place the butter in a medium GreenPan frypan on the stovetop over medium heat and brown it before adding to the potatoes! Just keep an eye on the butter so it doesn’t burn, taking it off the heat just as soon as it start to turn light brown and smell nutty.
