Best 9 Mashed Parsnips And Potatoes Recipes

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With their sweet and earthy flavors, mashed parsnips and potatoes make a delicious side dish to many meals. This classic comfort food is easy to make and can be customized to your liking. Whether you prefer creamy and smooth or chunky and textured, there's a mashed parsnips and potatoes recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

Steps:

  • In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
  • Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

MASHED POTATOES AND PARSNIPS



Mashed Potatoes and Parsnips image

Provided by Andrew Weil, M.D.

Categories     Potato     Side     Christmas     Thanksgiving     St. Patrick's Day     Dinner     Parsnip     Parsley     Simmer     Boil     Butter

Number Of Ingredients 8

8 medium red or white new potatoes, washed and cubed.
4 parsnips, peeled and cubed
1 cup milk
3 tablespoons butter
1 tablespoon chopped parsley
Dash cayenne pepper
Several grindings of black pepper
1 teaspoon salt

Steps:

  • Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS



Mashed Potatoes and Parsnips with Caramelized Onions image

Categories     Dairy     Onion     Potato     Side     Vegetarian     Parsnip     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

6 tablespoon (3/4 stick) butter
2 1/2 large onions, halved, sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 parsnips, peeled, sliced
4 large russet potatoes, peeled, sliced
1 cup milk, heated

Steps:

  • Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
  • Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY



Golden Mashed Potatoes with Parsnips and Parsley image

Categories     Potato     Side     Thanksgiving     Parsnip     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley

Steps:

  • Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
  • Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS AND BLUE CHEESE



Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese image

Provided by Jennifer Iserloh

Categories     Mixer     Onion     Potato     Side     Thanksgiving     Low Cal     Blue Cheese     Parsnip     Fall     Healthy     Thyme     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 9

1 tablespoon olive oil
3 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
6 parsnips (about 1 lb), peeled and cut into 1-inch pieces
1 1/2 cups low-sodium chicken broth, heated
1/4 cup crumbled blue cheese
3 tablespoons fresh thyme, chopped

Steps:

  • Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.

MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS



Mashed Potatoes With Parsnips and Caramelized Onions image

Make and share this Mashed Potatoes With Parsnips and Caramelized Onions recipe from Food.com.

Provided by Debster

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons butter
3 large onions, halved and sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
6 turnips or 6 rutabagas, peeled and sliced
4 large rusett potatoes, peeled and sliced
1 cup milk, heated
salt & fresh ground pepper

Steps:

  • Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
  • Add onions and cook until golden, stirring often, about 15 minutes.
  • Mix in rosemary and put onions aside.
  • Bring large pot of salted water to boil.
  • Add parsnips and potatoes; boil until tender, about 20 minutes.
  • Drain well.
  • Return vegetables to pot and mash.
  • Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
  • Stir in onion mixture.
  • Season with salt and pepper.

SALISBURY STEAK WITH MASHED POTATOES AND PARSNIPS AND CRESS



Salisbury Steak with Mashed Potatoes and Parsnips and Cress image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

3 large starchy potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1/2 cup milk or cream
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Ground nutmeg
1 1/2 pounds ground sirloin
3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce
1 egg
1/2 cup saltine crumbs
3 tablespoons grated onion and juice grate directly over meat
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 medium onions, chopped
1 bay leaf
2 cloves garlic, chopped
1 1/2 teaspoons ground or rubbed sage, half a palmful
2 tablespoons all-purpose flour
1 1/2 cups beef stock
4 cups loosely packed watercress

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley, and season with salt, pepper and nutmeg, to taste.
  • Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet. Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
  • While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce.
  • Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Parsnips add a slightly sweet flavor to mashed potatoes in this recipe. Flecks of thyme add a bit of color.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

5 large potatoes (about 2-1/2 pounds), peeled and quartered
7 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon grated lemon zest

Steps:

  • Place potatoes and parsnips in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Place vegetables in a large bowl. Add the cream, butter, thyme, salt and lemon zest; beat until smooth.

Nutrition Facts : Calories 282 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 297mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein.

Tips:

  • Choose the right potatoes and parsnips: For the best results, use starchy potatoes like Russet or Yukon Gold, and young, tender parsnips.
  • Peel and cut evenly: To ensure even cooking, peel and cut the potatoes and parsnips into uniform pieces.
  • Boil in salted water: Bring a large pot of salted water to a boil, then add the potatoes and parsnips. Cook until tender, about 15-20 minutes.
  • Drain well: Drain the potatoes and parsnips thoroughly in a colander to remove excess water.
  • Mash with butter and milk: Place the cooked potatoes and parsnips in a large bowl and mash until smooth. Add butter, milk, and seasonings to taste.
  • Serve immediately: Mashed parsnips and potatoes are best served hot, garnished with fresh herbs or a sprinkle of cheese.

Conclusion:

Mashed parsnips and potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make, and can be tailored to your own taste preferences. Whether you like them creamy and smooth, or chunky and rustic, these mashed parsnips and potatoes are sure to be a hit. So next time you're looking for a simple yet satisfying side dish, give this recipe a try!

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