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 simply 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 them, then cut into chunks.
- Place the parsnip chunks into a large pot of water, bring to a boil and cook until they’re tender.
- Drain the parsnip.
- Place cooked parsnip chunks into a bowl and mash.
- Add melted butter, cream, chives and salt and mash again.
- 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!
Recipe Variations
- Use half-and-half or whole milk instead of 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
Ingredients
- 2 pounds parsnips
- ¼ cup whipping cream (35% milk fat), or heavy cream
- 2 tablespoons melted butter, plus more to taste for optional garnish
- 1 tablespoon minced fresh chives, plus more to taste for optional garnish
- ½ teaspoon salt
- 1 tablespoon roughly chopped pistachios
Instructions
- 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 and cook for 20 minutes or until tender. Drain.Note: As you are cooking the parsnips, reduce the heat, if necessary, while still maintaining a boil.
- Meanwhile, combine whipping 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!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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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!
Pontefractious says
Many people don’t like parsnips because of that fibrous texture. That is a pity, because parsnips are a versatile winter veg with a distinctive taste and delicious when mashed. I actually use mashed parsnip instead of mashed potato as a top to shepherds pie. But no matter how long you boil the parsnip, the fiber is still there – and its there in both small and large roots. So the answer is – when you prepare parsnips, be careful to remove the fibrous center of each route. Yes, I know its fiddly and takes time, and a lot of people would just prefer to use a different vegetable. But its not that difficult to do with a bit of practice, and it really makes a difference.
Annie Occo says
what a lovely vegetable!!! And a terrific change from just boiling them. The mashing puts a whole spin on this vegetable, and it is welcome on my table any time.
Dawn | Girl Heart Food says
It sure is, isn’t it? That’s wonderful to hear, Annie! Thank you very much!
Michelle Hubble says
Ok, I’m a total foodie but I had never used parsnips before. I am hooked. I cooked them exactly as I would regular mashed potatoes and they came out perfect! Like a cross between a carrot and a sweet potato- delish!
Thank you!
Dawn | Girl Heart Food says
Thank you, Michelle! I’m so glad you enjoyed the recipe!
Nicole says
Lovely recipe. I’m a fellow parsnip lover, but I’ve never used pistachios; great idea. I’m a fan of scattering toasted pine nuts over mine and it’s tasty, if you want to mix it up.
Dawn | Girl Heart Food says
Thanks so much, Nicole! I really enjoy pine nuts too, so I’ll have to give that a try next time. 🙂
Scot says
Made mine without the Pistachios.