Mashed Parsnips – The Almond Eater

Who needs mashed potatoes when these Mashed Parsnips are on the menu? With the same buttery richness of classic mashed potatoes but enhanced with nutty and earthy parsnips, it’s a rustic side dish everyone at dinner will love.

After creating my recipe for honey roasted parsnips, I knew I wanted to keep using this cold-weather root vegetable in the kitchen. But how? Well, it turns out that mashing potatoes and parsnips together is one of the easiest ways to use parsnips while still enjoying their wonderfully comforting flavors.

 

And so this recipe for Mashed Parsnips was born!

This simple yet flavorful side dish is made the same way as regular mashed potatoes. Parsnips and Yukon Gold potatoes are boiled together until soft, then mashed and combined with milk, garlic, and simple seasonings. It’s that easy!

Whether you’re new to parsnips or not, I know you’ll fall for every creamy, nutty, and earthy bite.

Recipe features

• Cooked parsnips and potatoes are combined to give you a rustic but just as fluffy and creamy twist on classic mashed potatoes!
• A seriously simple side dish made with 6 ingredients in 30 minutes
• Enjoy them as a side dish with slow cooker lamb stew on St. Patrick’s Day, roasted turkey on Thanksgiving, or French onion chicken meatballs for weeknight dinners.

Ingredients

Parsnips – These root vegetables look like white carrots but taste nutty and earthy, almost like a sweet potato. A perfect vegetable to roast, fry, or boil, I opted to mash them with cooked potatoes to give this side dish complex but crowd-pleasing flavors.

Potatoes – Yukon Gold potatoes are my favorite in mashed potato recipes because they’re naturally buttery and fluffy. Russet potatoes also work really well! 

Garlic – I used fresh garlic cloves for a noticeable savory flavor but 3 teaspoons of garlic powder will also work.

Dairy – I mashed the fork tender potatoes and parsnips with melted butter and a splash of milk for a luxurious body and silky smooth texture. You can use whole milk to keep it classic or swap it for heavy cream for an even richer flavor.

Instructions

Step 1: Cook the parsnips and potatoes. Add the peeled and chopped parsnips and potatoes to a large pot, cover them with water, and heat to a boil. Reduce the heat to a simmer and cook until the parsnips are fork tender.

Step 2: Add the flavor boosters. Drain the water, then add the parsnips and potatoes back into the pot. Add the garlic, milk, butter, and salt.

Step 3: Mash and serve. Use a potato masher to mash the potatoes and parsnips to your desired texture. Taste and adjust the seasonings as needed, then serve warm with chopped chives on top. Enjoy!

Tips and FAQs

• Use a garlic press or microplane to very finely grate the garlic. This way, you get those amazing garlicky flavors in every bite. Trust me—you do NOT want to bite into a chunk of raw garlic!
• And if you really love garlic, feel free to roast a head of garlic and mash the cloves with the parsnips instead of the raw garlic.
• Take the nutty flavors to the next level by browning the melted butter in a light-colored pan before stirring it into the mashed parsnips. Check out my brown butter snickerdoodles recipe to learn how to brown butter.

Variations

Whether you need to make this recipe allergen-friendly or you want to find your perfect flavor, there are a few different options:

• Dairy-free option – Use melted dairy-free butter instead of regular butter, and vegan creamer or a full-fat plant milk, like oat milk or soy milk, instead of regular milk to make dairy-free mashed parsnips.
• Mash with more vegetables – Carrots would go really well in the mash! Chop one or two medium-sized carrots into small pieces and cook them with the potatoes and parsnips before mashing them all together.
• Add warm spices – A pinch of ground nutmeg would add a comforting layer of warmth here.
• Add fresh herbs – Fold fresh chopped sage leaves, thyme, rosemary, and/or parsley into the mash.
• Cheesy mashed parsnips – Fold freshly grated parmesan cheese into the mash for a cheesy twist.

Serving suggestions

Just like mashed potatoes, creamy mashed parsnips are a comforting side dish to serve with everyday or holiday dinners. A few garnishes on top, like chopped chives and a drizzle of melted butter, will really help this side dish stand out! 

Want to take it up a notch? Top each serving with fresh herbs, grated parmesan cheese, crispy fried onions, chopped nuts, and/or crispy pancetta!

The parsnip puree is best served with your favorite cold-weather comfort foods and holiday dinners. I like to serve a scoop with pot roast or chicken stew during winter and roast turkey, ham, and green bean casserole during the holiday season.

Should I peel the parsnips and potatoes?

Yes, you should always peel the parsnips and potatoes to make the creamiest, smoothest puree.

Can I make mashed parsnips ahead of time?

Yes, you make the mash up to 1 day ahead of serving. Just store the cooled mash in a covered container in the refrigerator until it’s time to reheat and serve.

Storage

Refrigerator: Once cool, transfer the leftover mashed parsnips to an airtight container and store them in the fridge for up to 2 days.

Reheating: Reheat the leftover mash in the microwave or in a pot on the stove over medium heat until warmed through. Gently stir in a splash of milk to make the consistency smooth and creamy again if needed.

More vegetable side dishes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!