Skip to main content New<> this month
Get the Allrecipes magazine

Mashed Parsnips

Rated as 4.55 out of 5 Stars

"I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!"
Added to shopping list. Go to shopping list.


40 m servings 143
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  2. Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.


  • Cook's Note:
  • You may use any type of cream/milk to cook the parsnips in. The heavier the cream, the creamier the result.
  • Fresh thyme can also be used. You will have to use about 1 tablespoon to substitute.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the milk. The actual amount of milk consumed will vary.

Nutrition Facts

Per Serving: 143 calories; 10.7 7.1 5 31 393 Full nutrition

Explore more


Read all reviews 10
Most helpful
Most positive
Least positive

Love this recipe! I'm following the Blood type diet and all potatoes are an 'avoid' for me. I had three parsnips, but used almond-milk (unsweetened) rather than whole milk, and enough to cover...

OK so I tried this because my mom is on a no salt, low carb diet. She is not down with mashed cauliflower as a sub for mashed potatoes. I used almond milk (per previous reviewer) to cover and co...

Let me say I LOVE parsnips! I had 4 Large Parsnips - I used just enough milk to barely cover them. Be very careful cooking these in the milk (BTW - I think 5 cups would have been way too much ...

Loved parsnips before this recipe and even more now. Did not measure anything - just cooked the cubed parsnips in milk at low temp and hand mashed with thyme and butter. They came out great. ...

I peeled and chopped the parsnips, and placed them in a sauce pan over medium-low heat. I salted them and added about 90% unsweetened almond milk and about 10% half and half, just enough to cove...

First of all , I didn't know if it was parsnips I was buying until I got to the counter and the cashier asked the bagger what they were and she said parsnips. With that being said I made them ex...

Yum. So good. I didn't watch is close enough and the milk boiled and curdeled. I put it in the blender and it turned out perfect.

Loved it! I used almond milk. Nice to have a healthier alternative to mashed potatoes.

I followed the recipe exactly as written cutting it in half. I thought it was very good. This was my first time trying parsnips. My family did not like this at all but it is not the recipe. They...