Sweet Potato and Parsnip Mash

Sheryl Crow once sang out "this ain't no disco, this ain't no country club either..." well, whenever I think of this Sweet Potato and Parsnip Mash, which is made in a way similar to mashed potatoes, I want to sing out "these ain't no mashed potatoes".  While both potato dishes are delicious, this particular mash puts a flavorful spin on the more traditional white potato mash.

Perhaps my horrible singing is a reason to stop cooking alone, but all joking aside, these potatoes are quite good.  Maybe it's the sweetness of the dish, or the kick of the ginger, but the flavor combination has been a hit among many of my friends.  Just don't be fooled by the healthy ingredients; this dish is cooked in heavy whipping cream which negates any health benefits but joins the plethora of yummy treats served during the holidays.

Sweet Potato and Parsnip Mash

5 sweet potatoes, peeled and cut into 2 inch pieces
1 lb parsnips, peeled and cut into 2 inch pieces
1 inch piece of ginger, peeled and chopped
4 cloves garlic, chopped
8 oz heavy whipping cream

In a heavy stock pot, bring sweet potatoes, parsnips, ginger, garlic, and heavy whipping cream to a boil.    Lower to a simmer and cook until potatoes are soft enough to mix and cream is absorbed - about 25 minutes.  Using a whisk, mix the potatoes until smooth.

For an added bonus, top with fresh Parmesan cheese.