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

10 mins
30 mins
40 mins
8 servings


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


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.

  • 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