With just 6 ingredients and less than 30 minutes you could be enjoying this savoury mashed parsnip! Made with cream, butter and chives it makes for a delicious root vegetable side dish. And topped with chopped pistachios, what’s not to love?
If you’re looking to mix things up in the ‘ol 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 Jigg’s Dinner (boiled veg with salt meat).
These days, I leave the Jigg’s dinner to my mom (so good) and usually opt to roast or mash veggies when I’m preparing myself.
If not, maybe this isn’t for you….
Or maybe you will be when you taste this delish parsnip mash 😉
How to Cook Parsnips & Make The Mash
Cooking parsnips is easy peasy…basically they’re prepared in a way like you could with regular mash.
- Clean parsnips & even ’em a little peel.
- Cut into chunks.
- Place in a large pot of water and bring to boil. Cook until tender.
- Drain them.
- Mash parsnips.
- Add melted butter, cream, salt and chives.
- Give another little mashy mash.
- Pour into a serving dish and enjoy!
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How Do Mashed Parsnips Compare to Mashed Potato?
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!
Texturally, it’s a lot rougher than mashed potatoes, but it’s a great alternative if you’re trying to mix things up!
Can I Purée Instead of Mash?
Because parsnips are less starchy than potatoes, you can purée no problem!
If you want things creamier, feel free to puree in your food processor.
More Tips & Variations
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.
Other Root Vegetable Recipes You May Enjoy
- Oven Roasted Root Vegetables – With plenty of root veggies and lots of herbs this easy sheet pan side dish is always a winner!
- Celery Root Soup – With savoury celery root and other root veggies, this chunk vegetable soup hits the spot on a cold day!
- Garlic Mashed Potatoes – Lots of garlic and creamy mash makes this one perfect for Sunday supper or to go with that special occasion meal.
- Mashed Turnip (rutabaga) – Brown butter and roasted garlic….what’s not to love?
Hope you love this parsnip mash as much as we do!
Make this root vegetable side? That’s awesome! Love it if you leave a comment and rating below. Many thanks!
Mashed Parsnip (with pistachios)
- 2 pounds parsnip , cut into 2 inch chunks
- ¼ cup heavy cream
- 2 tablespoons melted butter (plus more for garnish)
- ½ teaspoon salt (or to taste)
- 1 tablespoon fresh chives (plus more for garnish)
- 1 tablespoon pistachios , roughly chopped (garnish)
- Peel and cut parsnips into chunks.
- Place in a pot of water and bring to a boil for 20 minutes or until tender. Drain
- Meanwhile, heat cream with butter on the stove-top in a small pot.
- Place parsnips back in pot and mash.Note: mashed parsnips have a rougher consistency than potatoes. If you want a smoother consistency, puree with your food processor instead of mashing.
- Pour over warmed cream/butter mixture and mix in chives and salt. Pour into a serving dish.
- Sprinkle with crushed pistachios, more chives and a drizzle of melted butter, if desired. Enjoy! Serves 4 to 6. Nutrition (estimate only) based on 4 servings and doesn't include any melted butter drizzle or extra chives on top.
- 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.