Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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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.

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 calories; protein 5g; carbohydrates 7.1g; fat 10.7g; cholesterol 30.5mg; sodium 392.7mg. Full Nutrition
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