Mashed Parsnips and Potatoes with Chives and Parsley

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Photography Credit: Elise Bauer

Ah, parsnips. Do you like them? If you’ve never had a parsnip, you don’t know what you’re missing! They look like white carrots and are closely related to them. Sweet, like carrots, but with a nutty, buttery taste.

Lovely in soups and stews, delicious roasted, parsnips also mash up beautifully with potatoes, as we have done here. Mashed parsnips are perfect as a side to pork chops, roast chicken, or beef short ribs.

Parsnips on Simply Recipes

Mashed Parsnips and Potatoes with Chives and Parsley Recipe

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  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4.

Sometimes parsnips can have a tough, fibrous core that no amount of cooking will tenderize. If you encounter this, cut the parsnips in quarters lengthwise and cut out the tough core.

Ingredients

  • 1 1/2 pounds parsnips
  • 1 1/2 pounds yukon gold potatoes
  • 2 teaspoons Salt
  • 4 1/2 cups water
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives
  • 1/8 teaspoon freshly ground black pepper

Method

1 Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.

2 Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.

3 Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.

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Links:

Parsnip latkes with horseradish and dill from Deb of Smitten Kitchen

Old Bay parsnip fries from Everyday Maven

Potato and parsnip gratin from Chef John of Food Wishes

Mashed Parsnips and Potatoes on Simply Recipes

Showing 4 of 13 Comments

  • Linda Augustine

    I made these and served them with coq au vin. They were excellent. I love the flavor the parsnips give the potatoes!
    I enjoy your blog – I hope you’ll visit mine sometime!

  • Eugenia

    I tried this recipe last night. Mind you, we have not had parsnips before, this was a very good compliment for dinner. I would serve this again. Oh, and my son who does not eat mashed potatoes, tried a spoonful of this recipe and said it was “okay”.

  • Jayne @ Tenacious Tinkering

    I’ve never had parsnips before because they’re not native veggies here. If I were to want them, I’d have to get them from some international grocer that brings in imported produce. But you’ve piqued my interest. I’ve never really read about how parsnips taste like. Gotta give it a go!

  • Rene

    I don’t have yukon gold potatoes on hand, but I do have russet. Do you think they would work just as well? I have never had parsnips, so I’m eager to give it a try.

  • Joshua Hampton

    I’m usually indifferent to parsnips, but since I love playing with mashed potatoes, this got me curious. Will definitely give this recipe a try.

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