With just 6 ingredients and less than 30 minutes you could be enjoying this savoury mashed parsnips recipe! Made with cream, butter, and chives it makes for a delicious root vegetable side dish. Topped with chopped pistachios, what’s not to love?
If you’re looking to mix things up in the vegetable side dish department, you’ve come to the right place!
These mashed parsnips are a wonderful alternative to potatoes!
Growing up in rural Newfoundland, root veggies (including parsnips) were a regular part of my diet.
They’d be included with every Sunday supper, usually in “Jiggs Dinner” (boiled veg with salt meat).
These days, I leave the Jiggs Dinner to my mom (so good) and usually opt to roast or mash veggies when I’m preparing myself.
If you are a parsnip fan, great (and you’ll probably enjoy this parsnip apple soup!
If not, maybe this isn’t for you.
Or maybe you will be when you taste this delicious parsnip mash!
How To Cook Parsnips and Make the Mash
Cooking parsnips is easy. Basically, they’re prepared much like you would prepare regular mash.
Full details are in the recipe card below, but here are the basics:
- Clean parsnips and peel.
- Cut into chunks.
- Place in a large pot of water and bring to boil. Cook until tender.
- Drain them.
- Place cooked parsnip chunks into a bowl and mash.
- Add melted butter, cream, salt, and chives.
- Give another little mash.
- Transfer the parsnip mash to a serving dish, garnish and serve!
How Do Mashed Parsnips Compare to Mashed Potatoes?
Of course, parsnip mash is going to taste totally different than mashed potatoes.
However, if you are a fan of parsnips, you will love this root vegetable side dish!
Texture-wise, it’s a lot rougher than mashed potatoes, but it’s a great alternative if you’re trying to mix things up!
- Opt for half-and-half or whole milk instead of heavy cream to cut back on fat and calories.
- Don’t have pistachios or prefer not to use? Try chopped pecans, walnuts or almonds instead.
- Instead of chives, you can use thinly sliced green onion.
More Delicious Root Vegetable Recipes
- Roasted Root Vegetables
- Celery Root Soup
- Roasted Garlic Mashed Potatoes
- Brown Mashed Turnip with Roasted Garlic
If you make this parsnip mash, be sure to leave a comment below!
Mashed Parsnips Recipe
- 2 pounds parsnips
- ¼ cup heavy cream
- 2 tablespoons melted butter, plus more to taste for optional garnish
- ½ teaspoon salt
- 1 tablespoon minced fresh chives, plus more to taste for optional garnish
- 1 tablespoon roughly chopped pistachios
- Clean, peel, and cut parsnips into 2-inch chunks.
- Place parsnips into a large pot and cover with cold water (there should be an inch or two of water above the parsnips, basically ensuring that it is fully submerged and covered by the water). Bring to a boil (reduce the heat, if necessary, while still maintaining a boil) and cook for 20 minutes or until tender. Drain.
- Meanwhile, combine cream with butter in a small saucepan over medium-low heat just to heat through.
- Place parsnips back into a pot or bowl and mash.Note: Mashed parsnips have a rougher consistency than potatoes. If you want to rice them instead, you can.
- Pour over warmed cream/butter mixture and mix in chives and salt.
- Transfer to a serving dish and top with crushed pistachios, more chives and a drizzle of melted butter (if desired). Serve and enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!