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  • Writer's pictureLeaD

Mashed Parsnips and Potatoes

Updated: Jan 21, 2022

The beautiful harmony of parsnips and potatoes. This mash duo is a great way to cut your classic mashed potatoes with the vitamin and mineral rich parsnip vegetable. Parsnips mash up with a very similar texture and color as potatoes, but they lend a sweeter and nuttier flavor.

Parsnips are a root vegetable closely related to carrots and parsley. Parsnips are rich in many minerals and vitamins, particularly high in folate and potassium. Parsnips can be a very budget friendly crop to add to your garden or grocery list. It's important to note that parsnips need a long growing season, and so you want to plant them as soon as the soil is workable in the spring. Harvest your parsnips in the fall, after a few frosts have hit them. The frost in autumn will help convert the starches to natural sugars and give the parsnips a lovely flavor. If you are interested in the benefits of companion planting, radishes are a great crop to plant in between your parsnips, as they will help break up the soil.

Mashed parsnips and potatoes are a delicious and budget friendly side dish that can be adjusted to your taste, and served with a plethora of other dishes. Grab your mashers ladies, here we go.


  • 3lbs potatoes (approx. 6 medium-large potatoes)

-Many people prefer yukon gold or russet potatoes but any type you have will work

  • 2 lbs parsnips (approx. 6-8 medium size parsnips)

- Larger parsnips can have a tougher skin and core, so medium size is ideal

  • 1 cup milk, heavy cream, or coconut milk

  • 1/4 cup (1/2 stick) of butter or ghee (you could use softened coconut oil if dairy free)

  • Pink salt or sea salt and ground black pepper to taste

  • 1/4 tsp. Paprika (optional)

  • Chives or parsley (optional)

* For added depth of flavor, you could easily mash some roasted garlic into your parsnips and potatoes*

Directions: (Makes 4-6 servings)

  • Peel and chop your parsnips and potatoes into similar sized pieces. You want them to cook as evenly as possible.

  • Place your parsnips and potatoes into a large pot with a pinch or two of salt, and cover with cold water

  • Bring your water to a boil and then cook on medium heat until your parsnips and potatoes are tender (approx. 20-30 mins)

  • When your root veggies are tender, strain them into a colander, getting as much water out as you can.

*For the mashing part of our recipe, the way you go about getting your dish put together, is going to depend on the tools you have in your kitchen*

-One option is to place your parsnips and potatoes back into your pot over low heat with your milk and butter and mash, either with a masher, hand mixer, or whatever works for you in your kitchen.

-You could also place everything in a bowl together and mash, so long as your butter is soft and cream or milk is warm.

-Some people prefer to heat the butter and milk together in a separate small pot, mash the parsnip and potatoes in the larger pot over low heat, and then fluff everything together.

  • Add your spices and chives (optional), and stir them into your mash.

  • Top with more chives or parsley (optional)

  • Enjoy!

Note: *If you want to use the mash the next day for leftovers and find them to be a bit dry, simply add some chicken or veggie broth (approx. 1/4 cup) to the mash when re-heating*

Mashed parsnips and potatoes smothered in goodness

*Some links on this website or blog may contain affiliate products or links. This means that If purchases are made through links on this website, I may receive a commission*

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