Parsnips are delicious and can be cooked into a great mash, just like potatoes. You can make this parsnip recipe as smooth or chunky as you like; I like it a little chunky–and I throw in a potato, too, with the skin on! The skin adds a great texture. Mashed parsnips make a nice change from the same old potato dish.
What You Need For This Parsnip Recipe
2 lbs. PARSNIPS
1 lb. POTATOES
3-4 Tbsp BUTTER
3-4 Tbsp OLIVE OIL
HALF N HALF, CREAM, or MILK as desired
SALT and PEPPER to taste
½ cup PARSLEY (chopped)
and enough water or broth to
cover the simmering parsnips
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How to Make a Mashed Parsnip Recipe
Wash the parsnips and potato.
I don’t peel either!–the skin adds great texture and nutrition (but you can follow your own heart).
In a mid-size pot, heat butter and oil.
Chop the parsnips and potatoes into chunks roughly ½ inch in size–they don’t have to be perfect, close
is close enough.
Add chopped parsnips and potato to the pot, mix with butter and oil and let cook 2-3 minutes, stirring as needed.
Add water to the pot, just enough to cover the parsnips. Sometimes I use broth instead of water–give it a go sometimes,
but it’s delicious either way. Add salt and pepper to taste. Bring the pot to a simmer, cover, and let simmer about 5 minutes.
Uncover and continue simmering until the liquid is reduced and parsnips are soft and break apart.
Add a little milk, cream, or half n half. This will make the dish super creamy; add to taste, but don’t add so much that the dish becomes soupy.
Stir over heat a minute or two until the dish reaches desired consistency; you can use a hand blender to puree the mix or leave it chunky
like a home-style mashed potato dish…it’s great both ways.
Give this Mashed Parsnip recipe a go and let me know what you think, and bon appétit!
And for another delicious parsnip dish, try this Parsnip Curry Soup Recipe.
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