4 tablespoons coconut oil, olive oil, or butter
1/2 pound parsnips, peeled, cut into 1/2-inch pieces
1 1/2 pounds Yukon Gold potatoes, quartered
1 1/2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with a pinch of salt for 5 minutes, stirring occasionally. Add potatoes, ½ teaspoon salt and water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until veggies are tender, about 15 minutes. Drain.
- Return empty saucepan to high heat and add 3 tablespoons oil and thyme. Cook, stirring until thyme starts to sizzle, about 1 minute.
- Add potatoes and parsnips and smash until combined but still chunky. Adjust seasonings to taste. Top with sprigs of fresh thyme and a drizzle of oil or fat of your choice.