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!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

143.2 calories; 5 g protein; 7.1 g carbohydrates; 30.5 mg cholesterol; 392.7 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2016
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 cook the parsnips. Since we use no salt, I added the dried thyme and a little no-salt butter during the cooking step. I cooked with a cover until tender and removed the pot cover to reduce the almond milk down to zero. It did not take 25-30 minutes. I added the remaining butter and a bit of half and half as I used a manual potato masher. It was a hit! Read More
(11)
14 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2016
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 cook the parsnips. Since we use no salt, I added the dried thyme and a little no-salt butter during the cooking step. I cooked with a cover until tender and removed the pot cover to reduce the almond milk down to zero. It did not take 25-30 minutes. I added the remaining butter and a bit of half and half as I used a manual potato masher. It was a hit! Read More
(11)
Rating: 4 stars
02/02/2015
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 the 'snips. Cooking time was about 20 minutes, so keep an eye on the pot if adjusting from original numbers. The almond milk gave a little nutty flavor in addition to the 'snips, but the thyme was a nice enhancement in the mouth. Read More
(11)
Rating: 5 stars
06/06/2016
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 cook the parsnips. Since we use no salt, I added the dried thyme and a little no-salt butter during the cooking step. I cooked with a cover until tender and removed the pot cover to reduce the almond milk down to zero. It did not take 25-30 minutes. I added the remaining butter and a bit of half and half as I used a manual potato masher. It was a hit! Read More
(11)
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Rating: 4 stars
12/12/2014
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 milk) even by greatly reducing the amount of milk using a large sauce pan and cooking on Low the milk still simmered over making a mess of both the pan and the stove. The milk separated as if when scolded. The taste was fine but the appearance wasn't great. They mashed up fine tasted good (I didn't use thyme - we have a thyme hater in the house) butter salt and pepper and some of the reserved milk. I still ended up tossing out quite a bit of milk. 5 stars for overall taste 3 stars for method and mess. (Simmering milk with the lid on will boil over - if you are going to cook in the milk simmer without the pan covered and keep an eye on them!) Read More
(5)
Rating: 5 stars
05/05/2016
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. This will be a common dish on our plates. Read More
(2)
Rating: 5 stars
11/11/2019
Super easy and delicious! Used cream instead of milk. Added 1/2 tsp nutmeg & 1 tsp garlic powder...OMG! I use this recipe when I make braised beef short ribs/beef cheeks. Accompanied with Brussel sprouts or wilted spinach. Yummm!! Read More
(2)
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Rating: 5 stars
08/25/2018
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 cover the parsnips. Covered and let them simmer for around 15-20 minutes stirring occasionally. After they were fork-tender I strained them over a bowl and placed them into a food processor. I added a generous pat of butter thyme and salt and pepper to taste. Then I blitzed the parsnips and added some of the milk until it became a lovely creamy purée. 10/10 will make again. It was very easy and tasted like it came from a 5 star french restaurant. Paired it with ribeyes and lemon sage asparagus Read More
(1)
Rating: 5 stars
12/27/2018
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. Read More
Rating: 4 stars
01/24/2018
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 do not care for parsnips. Read More
Rating: 5 stars
04/18/2018
Loved it! I used almond milk. Nice to have a healthier alternative to mashed potatoes. Read More