Source: dLife

A tasty, lower-carb take on the classic mashed.

Servings

2 lb potatoes, fresh, medium , peeled and cubed (Yukon Gold preferred)
2 lb fresh sliced parsnip , peeled and sliced 1/2 inch thick
14.5 oz low sodium chicken broth
1.5 cup cold water
1 tbsp unsalted butter
2 fresh leeks , cleaned and chopped, white part only
1 tsp fresh thyme , minced (or 1/2 teaspoon dried)
0.5 cup half & half
1 tbsp extra virgin olive oil
0.75 tsp salt , to taste (optional)
0.25 tsp white pepper

1 In large pot, place potatoes, parsnip, broth, and water and bring to a boil. Continue cooking until very tender, about 25 minutes.
2 In medium saucepan, melt butter over medium. Add leeks and thyme. Cook until softened, about 5 minutes.
3 Add thyme and cook another 2-3 minutes. Set aside.
4 Drain potatoes and parsnips through strainer placed over large bowl. Reserve liquid.
5 Return potatoes and parsnips back to pot, coarsely mash, and transfer to food processor.
6 In medium saucepan, add 2/3 cup of reserved liquid and half and half, and bring to simmer. Add olive oil, salt, and pepper.
7 With blender or food processor running, pour liquid from saucepan into feed tube and pulse.
8 Scrape sides once or twice and continue to pulse until smooth.
9 Transfer to serving bowl. Add leeks and stir to blend. Serve.