Who wants mashed potatoes when these Mashed Parsnips are on the menu? With the identical buttery richness of basic mashed potatoes however enhanced with nutty and earthy parsnips, it’s a country facet dish everybody at dinner will love.
After creating my recipe for honey roasted parsnips, I knew I needed to maintain utilizing this cold-weather root vegetable within the kitchen. However how? Properly, it seems that mashing potatoes and parsnips collectively is likely one of the best methods to make use of parsnips whereas nonetheless having fun with their splendidly comforting flavors.
And so this recipe for Mashed Parsnips was born!
This straightforward but flavorful facet dish is made the identical approach as common mashed potatoes. Parsnips and Yukon Gold potatoes are boiled collectively till mushy, then mashed and mixed with milk, garlic, and easy seasonings. It’s that straightforward!
Whether or not you’re new to parsnips or not, I do know you’ll fall for each creamy, nutty, and earthy chew.
Recipe options
- Cooked parsnips and potatoes are mixed to offer you a country however simply as fluffy and creamy twist on basic mashed potatoes!
- A critically easy facet dish made with 6 components in half-hour
- Take pleasure in them as a facet dish with sluggish cooker lamb stew on St. Patrick’s Day, roasted turkey on Thanksgiving, or French onion rooster meatballs for weeknight dinners.
Elements
Parsnips – These root greens appear to be white carrots however style nutty and earthy, nearly like a candy potato. An ideal vegetable to roast, fry, or boil, I opted to mash them with cooked potatoes to offer this facet dish advanced however crowd-pleasing flavors.
Potatoes – Yukon Gold potatoes are my favourite in mashed potato recipes as a result of they’re naturally buttery and fluffy. Russet potatoes additionally work rather well!
Garlic – I used contemporary garlic cloves for a noticeable savory taste however 3 teaspoons of garlic powder will even work.
Dairy – I mashed the fork tender potatoes and parsnips with melted butter and a splash of milk for an opulent physique and silky clean texture. You should utilize complete milk to maintain it basic or swap it for heavy cream for a fair richer taste.
Directions
Step 1: Prepare dinner the parsnips and potatoes. Add the peeled and chopped parsnips and potatoes to a big pot, cowl them with water, and warmth to a boil. Cut back the warmth to a simmer and prepare dinner till the parsnips are fork tender.
Step 2: Add the flavour boosters. Drain the water, then add the parsnips and potatoes again into the pot. Add the garlic, milk, butter, and salt.
Step 3: Mash and serve. Use a potato masher to mash the potatoes and parsnips to your required texture. Style and alter the seasonings as wanted, then serve heat with chopped chives on high. Take pleasure in!
Suggestions and FAQs
- Use a garlic press or microplane to very finely grate the garlic. This manner, you get these wonderful garlicky flavors in each chew. Belief me—you do NOT need to chew into a piece of uncooked garlic!
- And in case you actually love garlic, be happy to roast a head of garlic and mash the cloves with the parsnips as a substitute of the uncooked garlic.
- Take the nutty flavors to the following degree by browning the melted butter in a light-colored pan earlier than stirring it into the mashed parsnips. Try my brown butter snickerdoodles recipe to discover ways to brown butter.
Tip
Keep in mind to reduce the parsnips into very small cubes! They take longer to prepare dinner than potatoes and the smaller they’re, the sooner they’ll grow to be fork tender.
Variations
Whether or not you should make this recipe allergen-friendly otherwise you need to discover your good taste, there are a number of totally different choices:
- Dairy-free choice – Use melted dairy-free butter as a substitute of normal butter, and vegan creamer or a full-fat plant milk, like oat milk or soy milk, as a substitute of normal milk to make dairy-free mashed parsnips.
- Mash with extra greens – Carrots would go rather well within the mash! Chop one or two medium-sized carrots into small items and prepare dinner them with the potatoes and parsnips earlier than mashing all of them collectively.
- Add heat spices – A pinch of floor nutmeg would add a comforting layer of heat right here.
- Add contemporary herbs – Fold contemporary chopped sage leaves, thyme, rosemary, and/or parsley into the mash.
- Tacky mashed parsnips – Fold freshly grated parmesan cheese into the mash for a tacky twist.
Serving solutions
Similar to mashed potatoes, creamy mashed parsnips are a comforting facet dish to serve with on a regular basis or vacation dinners. A number of garnishes on high, like chopped chives and a drizzle of melted butter, will actually assist this facet dish stand out!
Need to take it up a notch? Prime every serving with contemporary herbs, grated parmesan cheese, crispy fried onions, chopped nuts, and/or crispy pancetta!
The parsnip puree is finest served together with your favourite cold-weather consolation meals and vacation dinners. I prefer to serve a scoop with pot roast or rooster stew throughout winter and roast turkey, ham, and inexperienced bean casserole through the vacation season.
Ought to I peel the parsnips and potatoes?
Sure, it is best to at all times peel the parsnips and potatoes to make the creamiest, smoothest puree.
Can I make mashed parsnips forward of time?
Sure, you make the mash as much as 1 day forward of serving. Simply retailer the cooled mash in a lined container within the fridge till it’s time to reheat and serve.
Storage
Fridge: As soon as cool, switch the leftover mashed parsnips to an hermetic container and retailer them within the fridge for as much as 2 days.
Reheating: Reheat the leftover mash within the microwave or in a pot on the range over medium warmth till warmed via. Gently stir in a splash of milk to make the consistency clean and creamy once more if wanted.
Extra vegetable facet dishes
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Mashed Parsnips
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Elements
- 8 parsnips reduce small, parsnips take longer to prepare dinner than potatoes and also you need them to prepare dinner evenly
- 2 yukon gold potatoes chopped
- 3 garlic cloves minced
- ¾ cup milk
- ⅓ cup butter melted
- ½ teaspoon salt plus extra to style
- black pepper to style
- chopped chives for garnish
Directions
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Add the parsnips and potatoes to a big pot, then cowl them with water in order that the water covers them by about an inch. Deliver to a boil, then scale back to a simmer and simmer till parsnips are fork tender, about quarter-hour.
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Drain the parsnips, then pour them again into the pot. Add the garlic, milk, butter, and salt, and use a potato masher to mash them to your liking. Add black pepper to style.
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Switch to a bowl and sprinkle with chopped chives. Take pleasure in!
