Potatoes and parsnips mashed together with a little garlic, sour cream and butter create a surprisingly flavorful side dish. The parsnips contribute a subtle sweetness and a slightly spicy, earthy note that complements the potatoes beautifully.
Potato Parsnip Mash
I bought parsnips recently without a specific plan and decided to try them in mashed potatoes. Parsnips aren’t a vegetable I grew up with, so I’ve mostly used them in stews and soups. I was pleasantly surprised by how well they blended with russet potatoes, adding depth and a touch of sweetness that elevated a simple mash into something special. My husband agreed—this mash made a delicious side for roast beef or a roasted boneless leg of lamb, and it also pairs well with roasted chicken or pork.
Do you have a favorite way to prepare parsnips? I’d love to hear how you enjoy them.
More Mashed Potato Ideas
- Buttermilk Mashed Potatoes with Chives
- Garlic Mashed Potatoes
- Slow Cooker Garlic Sweet Potato Mash
- Leftover Parmesan Mashed Potato Patties
- Creamy Cauliflower Mash
Potato Parsnip Mash — Recipe
Yield: 6 servings • Serving size: about 3/4 generous cup
Prep: 15 mins • Cook: 30 mins • Total: 45 mins
Summary
Mashed russet potatoes blended with parsnips, roasted garlic, a hint of rosemary, sour cream and butter. The texture is creamy and smooth with a gently sweet, savory flavor profile that complements roasted meats and vegetables.
Ingredients
- 1 lb russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 cloves garlic, whole
- 1 sprig fresh rosemary
- 1/2 tablespoon salt, plus more to taste
- 1/4 cup light sour cream
- 1/4 cup 2% milk (or milk of your choice)
- 1 tablespoon unsalted butter
- Pinch of freshly ground black pepper
Instructions
- Place the potatoes, parsnips and whole garlic cloves in a 4–6 quart pot. Cover with about 1 inch of cold water, add the sprig of rosemary and 1/2 tablespoon of salt.
- Bring to a boil, partially covered, then reduce heat and simmer, partially covered, until the vegetables are very tender but not falling apart, about 30–40 minutes.
- Drain the vegetables and garlic in a colander. Discard the rosemary sprig.
- Return the warm vegetables and garlic to the pot or a large bowl. Mash them together, then stir in the sour cream, milk, butter, a pinch of black pepper and additional salt to taste. Mix until smooth and well combined.
Notes & Tips
- If you prefer a silkier texture, pass the cooked vegetables through a potato ricer or food mill before adding dairy.
- Adjust the ratio of parsnips to potatoes to taste: more parsnips for a sweeter, more aromatic mash; fewer parsnips if you want a milder flavor.
- Roasting the parsnips and garlic before mashing—tossed with a little oil and roasted at 400°F (200°C) until caramelized—adds a deeper, nuttier flavor.
- For a dairy-free version, substitute olive oil or a dairy-free spread for the butter and use unsweetened non-dairy yogurt or a splash of broth instead of sour cream.
- Fresh herbs such as chives, parsley or thyme can be stirred in at the end for brightness.
Serving Suggestions
This mash is an excellent side for roasted or grilled meats—try it with roast beef, roasted leg of lamb, roasted chicken, or pork chops. It also pairs well with a simple pan sauce or gravy made from the meat drippings.
Nutrition Highlights (per serving)
Calories: ~142 kcal • Carbohydrates: ~27 g • Protein: ~4 g • Fat: ~3.5 g • Fiber: ~4 g • Sodium: varies with added salt
Feedback
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