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Parsnip Mashed Potatoes

Parsnip Mashed Potatoes

Time: 45 minutes. Adding parsnips gives potatoes an earthy sweetness.

Sunset APRIL 2009

  • Yield: Serves 12 (6 to 7 cups)


  • 2 pounds parsnips, peeled and cut into 1-in. chunks
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-in. chunks
  • 6 tablespoons butter, melted*
  • 1/2 cup hot half-and-half*
  • About 1 tsp. salt
  • About 1/2 tsp. freshly ground black pepper


1. Put parsnips and potatoes in a medium pot with enough water to cover by 1 in. Bring to a boil over high heat, then cover, reduce heat, and simmer until tender, 8 to 12 minutes. Drain vegetables and return to pot. Cook vegetables, stirring, over low heat 1 to 2 minutes to cook off excess moisture.

2. Mash vegetables in pot or beat in bowl of a stand mixer until very smooth. Stir in butter, half-and-half, and salt and pepper to taste.

*For a nondairy kosher version, use extra-virgin olive oil in place of the butter and hot chicken broth in place of the half-and-half.

Make ahead: Chill airtight up to 1 day; microwave until hot, stirring occasionally.

Note: Nutritional analysis is per 1/2-cup serving.

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 37%
  • Protein: 2.7g
  • Fat: 7.1g
  • Saturated fat: 4.3g
  • Carbohydrate: 24g
  • Fiber: 4g
  • Sodium: 267mg
  • Cholesterol: 19mg

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Parsnip Mashed Potatoes Recipe