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Mashed Parsnips

Rated as 4.5 out of 5 Stars
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!"
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Ingredients

40 m servings 143
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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

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Reviews

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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...

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...

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...

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...

Its pretty good.