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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”

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  5. Amazing; love it! Potatoes are my fav veggie. Never thought potatoes mashed could be better than I’ve always made. Thank you so much! Family gobbled them down super fast with no leftovers. Had no clue what parsnips were prior, but now I’m totally hooked. Love, love, looove.

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  7. This was delicious! I used 3 parsnips and 4 russet potatoes. Only had dried rosemary so used about 1/2 tsp and left them in the whole time. My picky son said he really liked them, and DH and I loved them!

  8. I just bought parsnips for the first time at the farmer's market today. I can't wait to try this recipe! I don't have fresh rosemary. Would you suggest dried rosemary or should I skip it all together? Thanks!

  9. Parsnips rock, roasted with other root vegetables. I always use them in my soups when I make my maripoux. Mybhusband loves them

  10. I made this tonight! I went a little light on the parsnip to potato ratio because I don't recall ever having parsnips and I didn't want to overwhelm myself.

    It was delicious! next time, I'll add that extra 'snip.

  11. Hi Gina,
    First time commenter, I have one quick question for you. I'm planning on making this with the spinach stuffed pork tenderloin you posted and am wondering, do I mash the garlic with the potatoes and parsnips?
    Many thanks for all your hard work!
    Jules

  12. Avatar photo
    RadcliffePotter

    Can anyone give some recommendations for how to size this recipe down a bit? I only have 3 people in my family who would eat this, so I'm not sure I want to spend some time mashing a WHOLE bunch of potatoes and parsnips…thoughts?

  13. I roast them with carrots and red onion, then finish them with crumbled bacon, parsley, and red wine vinegar. So good!!!!

  14. I don't think I've ever cooked parsnips before. I definitely plan to add them into our mashed potatoes for Thanksgiving this year!

  15. Avatar photo
    Peg Haustetter Lee

    My family always made mashed parsnips with bacon bits when I was growing up. Now I roast them as many have said with other root veggies. But I love them simply mashed and I never thought to combine with potatoes. Have to try this!

    Thanks for your website, first found it in Pinterest!