Mashed Potatoes and Parsnips with Chives and Parsley

Side DishVegetarianParsnipPotatoes

Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley.

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.


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Mashed Potatoes and Parsnips with Chives and Parsley Recipe

  • 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.


  • 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


1 Prep the parsnips and potatoes: 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 Simmer: 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.

3 Steam: Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.

4 Mash: 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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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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13 Comments / Reviews

No ImageMashed Potatoes and Parsnips with Chives and Parsley

Did you make it? Rate it!

  1. renee

    I would not waste my parsnips diluted with spuds . try rutabaga instead.

  2. 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!


    Show Replies (1)
  3. 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”.

  4. 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!

  5. Keith Otto

    my kids would not eat potatoes unless it was a french fry. I like fried left-over mashed potatoes, golden and crispy, but decided to do things abit different. Chop bacon (cook) add sliced mushrooms, chopped green onions,(add chopped colored sweet peppers if you want. This adds flavor and color), (cook) add mashed potatoes, (heat), mix in abit of sour cream. When all is hot turn into a casserole dish, cover with grated cheese, bake until cheese is all melted and starting to brown. Kids love this, now have to make mashed potatoes just to make this. (P.S. if you put cheese on it, kids will eat it!)

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