Mashed parsnips

    40 min

    I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and couldn't believe how good they tasted! Parsnips have much more flavour, are naturally sweet and have the same texture as potates when mashed. Serve as a side dish or use to top a shepherd's pie.

    45 people made this

    Serves: 8 

    • 1.2L whole milk
    • 10 parsnips, peeled and cubed
    • 1 teaspoon salt
    • 60g butter
    • 1 teaspoon dried thyme
    • 1/2 teaspoon freshly ground black pepper, or more to taste
    • salt or to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat milk in a large pot over medium heat until warmed and just beginning to 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.
    2. Mash parsnips, about 250ml reserved warm milk, butter, thyme and pepper together in the pot using a potato masher or blender. Add more milk, salt and pepper as desired.


    You could use any type of milk or cream to cook the parsnips in.

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