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Potato Parsnip Mash

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Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Potato Parsnip Mash
Potato Parsnip Mash

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef I prepared in the oven, or even a roasted boneless leg of lamb. Another parsnip recipe I LOVE is this Broccoli Rabe, Sausage and Spiralized Parsnip recipe.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

pasnips and potatoes

More Mashed Potato Recipes:

Potato Parsnip Mash

5
Cals:142
Protein:4
Carbs:27
Fat:3.5
Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish.
Course: Side Dish
Cuisine: American
Potato Parsnip Mash
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 6 servings
Serving Size: 3 /4 generous cup

Ingredients

  • 1 lbs russet, baking potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper

Instructions

  • Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.
  • Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
  • Drain vegetables in a colander.
  • Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Last Step:

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Nutrition

Serving: 3 /4 generous cup, Calories: 142 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 598 mg, Fiber: 4 g, Sugar: 5.5 g

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62 comments on “Potato Parsnip Mash”

  1. I made this tonight. My only suggested change is to maybe boil the parsnips a little longer. I found them a little tougher to mash vs. the potatoes. I really liked the flavor of this though!

  2. I'm watching Rachael Ray from Friday and she is doing 10 Ways to Cook Mashed Potatoes on this particular episode and guess what? The first way is adding parsnips! šŸ™‚

  3. My grandma always parboiled parsnips, then finished them off by frying in butter. Lovely side dish!

  4. My husband and I had these for dinner this week as a side dish and they were wonderful!! I love finding new ways to make old standby's!

  5. This was awesome! We love Parsnips in my house and now I have new way to use them! Thank you so much!

  6. This post brought back great memories for me!! And the timing is perfect. My mother used to make this every Halloween! She hasnt been able to cook for years and I had forgotten the tradition. She called it "Colcannon" but most recipes I see for Colcannon have cabbage or kale with potatoes. Thanks for the great recipe and memories!!!

  7. Parsnips are used very commonly here in the UK. I have used them to make a curried parsnip soup, when making stock, and roasted (my favourite way). You can get bags of parsnip chips here, and Jamie Oliver has published a recipe for making them at home in his Great Britain cookbook. They are delicious, buttery, and "more-ish".

  8. Hi Gina – your site is the best!

    This would go well with chicken & prosciutto rollatini….Just wondering – in the ingrediants you say use 8 3oz cutlets. I assume that means 3oz raw right? I know the NI and pointsplus you list are based on cooked weight. But wanted to make sure your ingrediants lists are always raw.
    Thanks!

  9. To be a wiseacre I'd say the way I love parsnips best is left on the grocery store shelf. šŸ™‚ They are one vegetable I just do not like. As a kid I literally could not choke them down, now I'd just rather not. The only exception is in something like Irish stew where they contribute some depth to a strongly flavoured dish but do not stand out.

  10. I love to roast them in the oven with potatoes, sweet potatoes, onions and butternut squash…so yummy!

  11. I have never ever eaten or cooked with parsnips before. I have seen it in so many blogs and recipes. Very tempted to try it out now.

  12. Avatar photo
    Tami@NutmegNotebook

    I love parsnips! I just posted a Cider braised pork stew recipe that includes parsnips. Delicious. Never tried them mashed – will have to do that.

  13. This is a really good recipe: http://www.epicurious.com/recipes/food/views/Chicken-and-Parsnip-Fries-with-Spicy-Vinegar-241485; also I saw in a baby food book (sorry I can't remember which one to give credit) saute sliced parsnips in a little oil and then drizzle with maple syrup. Delish!

  14. My mother always includes parsnips in her chicken soup with fresh dill. They were always a favorite. We also roast them with other root veggies, but in the soup was the best!

  15. I roast them with carrots, turnips and sweet potatoes then turn it into roasted winter vegetable soup using chicken stock.

  16. I love to roast them with carrots and turnips! Chop them all up to equal size, toss with olive oil and some garlic, and roast for 45 minutes or until soft. Delicious!

  17. Avatar photo
    Farmgirl Paints

    I'm a new parsnip lover…my family not so much:/ BTW just made your pumpkin cheesecake shooters…beyond good. Thank you!!!

  18. Parnips roasted with olive oil, sea salt and pepper to taste. Delish!! Another great root vegetable mashed is rutabaga, great color and very tasty!