ROOT VEGETABLE MASH

Mashed potatoes are a traditional comfort food, but this season use fall’s bounty and include local Ontario sweet potatoes and parsnips for a new twist on an old favourite.

1 cup yukon gold potato, peeled and diced into 1/2-inch (1 cm) cubes (250 mL)
1 cup sweet potato, peeled and diced into 1/2-inch (1 cm) cubes (250 mL)
1/2 cup parsnip, peeled and diced into 1/2-inch (1 cm) cubes (125 mL)
2 tsp salt (10 mL)
pinch fresh ground black pepper pinch
1 tsp olive oil (5 mL)
1/2 tsp finely diced onion (2 mL)
1/2 tsp minced garlic (2 mL)
1/2 tsp brown sugar (2 mL)
1/2 tsp chopped parsley (2 mL)

In a medium saucepan, add potatoes, parsnip, salt and pepper; cover with cold water and bring to a boil. Boil for approximately 15 minutes or until fork-tender. Drain and set aside.

In a small sautee pan on medium heat add oil, onions and garlic and sautee until lightly brown. Once browned, add to the drained potatoes and parsnip mixture.

Gently mash the potatoes and parsnip to keep them slightly chunky; add in brown sugar and mix to combine.

Add additional salt and pepper to taste. Stir in chopped parsley before serving.

Makes 4 servings.

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