Best 11 Mashed Potatoes With Parsnips Recipes

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Mashed potatoes with parsnips is a delicious and nutritious dish that can be enjoyed as a side or main course. It is a great way to add extra vitamins and minerals to your diet, and it is also a good source of fiber. The combination of potatoes and parsnips creates a creamy and flavorful dish that is perfect for any occasion. Mashed potatoes with parsnips can be made with a variety of different ingredients, and there are many different ways to prepare it. In this article, we will explore some of the best recipes for mashed potatoes with parsnips, so that you can find the perfect one for your taste.

Here are our top 11 tried and tested recipes!

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 POTATO 'N' PARSNIP



Mashed Potato 'n' Parsnip image

"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 7

1 large potato, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
1 medium carrot, cut into 1/2-inch slices
2 tablespoons milk
1 tablespoon butter
1 teaspoon brown sugar
1/4 teaspoon salt

Steps:

  • Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.

Nutrition Facts : Calories 292 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 7g fiber), Protein 6g protein.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Creamy, sweet, and nutty.

Provided by Tyler Florence

Categories     dinner,Easy,potatoes,side

Time 50m

Yield 4-6 servings

Number Of Ingredients 6

4 lbs Yukon gold potatoes
2 lbs parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
½ stick (¼ cup) butter
2 Tbsp 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 POTATOES AND PARSNIPS WITH CHEDDAR



Mashed Potatoes and Parsnips with Cheddar image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 russet (baking) potatoes, peeled and cubed
1 to 2 large parsnips, peeled and cubed
Salt and white pepper
1 tablespoon unsalted butter
3/4 cups shredded extra, extra, extra-sharp white Cheddar
1/2 cup whole milk
Freshly grated nutmeg
2 tablespoons finely chopped fresh chives
Gravy, recipe follows
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups turkey stock
1 to 2 tablespoons Worcestershire sauce
Salt and pepper

Steps:

  • In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
  • Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.

MASHED PARSNIPS



Mashed Parsnips image

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Provided by Amy Westerman

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 7

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

Steps:

  • Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  • Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g

MASHED POTATOES WITH PARSNIPS



Mashed Potatoes With Parsnips image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 large Long Island potatoes, about 1 1/2 pounds
4 large parsnips, about 1 pound
2 tablespoons butter
1/2 cup milk
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel potatoes and parsnips. Trim off parsnip ends.
  • Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
  • Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
  • Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
  • Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 7 grams, TransFat 0 grams

GARLIC MASHED POTATOES AND PARSNIPS



Garlic Mashed Potatoes and Parsnips image

My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!

Provided by Witch Doctor

Categories     Potato

Time 1h55m

Yield 14 serving(s)

Number Of Ingredients 8

9 medium baking potatoes, such as russet (3 pounds)
1 1/2 lbs parsnips
1 bulb of garlic, unpeeled
2 teaspoons olive oil
3/4 cup milk
1/2 cup butter (NOT margarine)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
  • Meanwhile, preheat oven to 350 degrees F.
  • Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
  • Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
  • Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.

Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9

SMASHED PARSNIPS AND POTATOES WITH THYME



Smashed Parsnips and Potatoes with Thyme image

Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
1 1/2 pounds baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoons thyme leaves

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.
  • Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

MASHED POTATOES WITH PARSNIPS AND CARROTS



Mashed Potatoes with Parsnips and Carrots image

Categories     Potato     Side     High Fiber     Parsnip     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

4 pounds russet potatoes, peeled, cut into 2-inch pieces
2 pounds parsnips, peeled, cut into 2-inch pieces
2 medium carrots, peeled, finely grated (about 1 cup)
1/4 cup (1/2 stick) butter, room temperature
3/4 cup whole milk

Steps:

  • Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl 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.

Tips:

  • Choose the right potatoes: Russet potatoes are the most common type of potato used for mashed potatoes, but you can also use Yukon Gold or red potatoes. Russet potatoes have a high starch content, which makes them creamy and smooth when mashed. Yukon Gold potatoes are less starchy and have a slightly sweeter flavor. Red potatoes have a waxy texture and hold their shape well when cooked, so they're a good choice if you want your mashed potatoes to have a little bit of texture.
  • Peel the potatoes before cooking: Peeling the potatoes before cooking will help to remove any dirt or debris. You can also peel the potatoes after they're cooked, but it's easier to do it before.
  • Cook the potatoes in salted water: Salting the water will help to flavor the potatoes. Add about 1 tablespoon of salt to each gallon of water.
  • Don't overcook the potatoes: Overcooked potatoes will be mushy and bland. Cook them until they're tender but still hold their shape.
  • Drain the potatoes thoroughly: Draining the potatoes thoroughly will help to remove any excess water and make the mashed potatoes creamy and smooth.
  • Mash the potatoes with butter, milk, and seasonings: Use a potato masher or a hand mixer to mash the potatoes until they're smooth. Add butter, milk, salt, and pepper to taste.
  • Add parsnips for a sweeter flavor: Parsnips are a root vegetable that has a sweet, earthy flavor. They're a great addition to mashed potatoes because they add sweetness and complexity.
  • Garnish the mashed potatoes with fresh herbs: Fresh herbs like parsley, chives, or dill add a pop of color and flavor to mashed potatoes.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They're easy to make and can be customized to your liking. Whether you like them creamy and smooth or chunky and rustic, there's a mashed potato recipe out there for you. So next time you're looking for a delicious and satisfying side dish, give mashed potatoes a try. You won't be disappointed.

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