Did you make this recipe? Comment below!
Mashed Parsnips
Sneak an extra veggie into your side dish with Mashed Parsnips
Mashed Parsnips combine buttery mashed potatoes with the subtle licorice scent of parsnips, plus fresh thyme and garlic, for a bold flavor you won't find in your typical mash. Since parsnips are similar in color and texture to potatoes, the two root veggies seamlessly blend together. It's the perfect Thanksgiving vegetable side dish or potato alternative to pair with any steak dinner.
But, wait, what exactly are parsnips? They're part of the root veggie family (which includes sweet potatoes, rutabaga, turnips, and more) and look like big, white carrots. They're long, skinny, crunchy and slightly sweet like a carrot, but with a distinct anise flavor. Bonus—parsnips are a great source of fiber plus several vitamins and minerals, so adding them to your mash provides flavor and a hefty nutrient boost. Win, win!
How do you make mashed parsnips?
The best part about adding parsnips to mashed potatoes is that the two veggies cook at about the same rate, so you can add them to the pot at the same time. It requires no extra effort. Just simmer the vegetables together in a pot until tender and they're ready to mash.
While the veggies are cooking, make the infused milk. It sounds fancy, but really you're just heating aromatics like thyme, garlic, peppercorns and bay leaves in a milk and butter combination for a few minutes to infuse the mixture with flavor. Once it's hot, just strain the milk, discarding the solids, and add it to the mashed parsnips and potatoes.
That's it! Finish off your masterpiece with a pat of butter and fresh chives and dig in.
- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 290
Ingredients
- 2 lb.
yellow potatoes (about 5 medium), peeled and cut into 2-inch pieces
- 2 lb.
parsnips (about 4 medium), peeled and cut into 1/4-inch pieces
Kosher salt and pepper
- 1 3/4 c.
whole milk
- 1/2 c.
(1 stick) unsalted butter, plus more for serving
- 12
sprigs fresh thyme
- 8
cloves garlic, smashed
- 6
black peppercorns
- 2
fresh bay leaves
Fresh chives, for serving
Directions
- Step 1Place potatoes and parsnips in a large saucepan, add enough cold water to cover and bring to a boil. Add 1 teaspoon salt; reduce heat and simmer until just tender, 15 to 20 minutes. Drain and return to pot.
- Step 2Meanwhile, in small saucepan, place milk, butter, thyme, garlic, peppercorns and bay leaves and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat and let sit until potatoes and parsnips are done.
- Step 3Using food mill, ricer or masher, mash vegetables. Strain milk mixture into potato-parsnip mixture; discard solids. Season with 1/2 teaspoon each salt and pepper and mix to combine. Serve with additional butter, chives and cracked pepper if desired.
NUTRITIONAL INFORMATION (per serving): About 290 calories, 13.5 g fat (8 g saturated), 5 g protein, 175 mg sodium, 40 g carbohydrates, 7 g fiber
40 Make-Ahead Meals for Easier Weeknights
80 Quick and Easy Summer Dinner Ideas
75 Super Easy and Cheap Weeknight Dinners
Our Best 5-Ingredient Dinners