Potatoes, parsnips, yams, and carrots! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.


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You will need:


3 pounds Yukon Gold potatoes, peeled and quartered

2 large yams, peeled and quartered

2 carrots, peeled and halved lengthwise

1 parsnip, peeled and halved lengthwise

4 to 5 tablespoons butter, to taste

4 tablespoons heavy cream

1⁄3 cup milk + more as desired

11⁄2 teaspoons olive oil

salt & pepper, to taste

  1. Preheat oven to 400°F.
  2. Toss yams with olive oil, salt, and pepper, and roast in a shallow pan for 30 minutes or until soft and lightly browned.
  3. Boil potatoes, carrots, and parsnip until tender and drain.
  4. Combine all the vegetables in a large, sturdy bowl.
  5. Add butter and cream and mash with a masher or large fork, slowly incorporating milk to desired consistency.
  6. Season to taste with salt and pepper.
  7. Transfer to a serving bowl and dot with more butter.

TIP:

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Potatoes, parsnips, yams, and carrots!
Photography by Noah Fecks & Paul Wagtouicz

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