|YIELDS: 12 Servings||PREP TIME: 10 mins||COOK TIME: 10 mins||TOTAL TIME: 20 mins|
6 parsnips, peeled and chopped
1 Japanese sweet potato, peeled and chopped
10 sprigs of thyme, leaves removed and chopped
1 cup chicken bone broth
1 cup water
1 tbsp ghee
1 tbsp olive oil
½ cup unsweetened coconut milk
1 pinch salt
- Place the chopped sweet potato and parsnips in the steamer basket of an Instant Pot. Pour in the chicken broth and water and add the chopped thyme. Cook on high pressure for 10 minutes.
- Carefully remove the steamer basket and dump the sweet potato and parsnips into a large bowl. Add the ghee, olive oil, and salt and mash well with a potato masher.
- Add the coconut milk and continue mashing until desired level of creaminess is reached.