Parsnips often play second fiddle to potatoes, but they deserve a moment in the spotlight. Their natural sweetness, especially when cooked until tender and blended with butter and cream, turns into something that’s earthy, rich, and deeply satisfying. A few cloves of garlic simmered right alongside add warmth, while chopped fresh chives offer a bright contrast that keeps the whole dish feeling fresh.
This recipe is all about comfort without monotony. It’s simple enough for a weeknight meal but refined enough to sit proudly on a holiday table. The texture is creamy, the flavor is balanced, and the process is straightforward. Once you try them, these mashed parsnips may just become your go-to alternative to mashed potatoes.
Customizing This Dish
- For the dairy: You can use whole milk or heavy cream instead of half and half, depending on how rich you want the final dish to be. For a dairy-free version, try oat milk and vegan butter.
- Herb swap: Don’t have chives? Use finely chopped scallions, parsley, or fresh thyme instead.
- Extra flavor: Add a tablespoon of grated Parmesan cheese for depth, or a pinch of nutmeg for a subtle warm spice.
- Texture tweak: For a rustic mash, skip the food processor and use a fork or potato masher, leaving a few chunks of parsnip for contrast.
What To Serve With This Dish
- These mashed parsnips pair beautifully with roasted meats like chicken, pork loin, or beef tenderloin.
- For a vegetarian spread, serve them alongside lentil loaf, roasted mushrooms, or hearty stews.
- Their subtle sweetness also makes them a great complement to tangy sauces or anything with mustard or balsamic glaze.
- They also make a great replacement for mashed potatoes in Shepherd's Pie.
Storing and Reheating Leftovers
Store any leftover mashed parsnips in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat, stirring frequently, and add a splash of half and half or milk to loosen the texture if needed. You can also microwave in short bursts, stirring between each interval.
Freezing and Reheating After Freezing
Mashed parsnips freeze well. Let them cool completely, then spoon into a freezer-safe container or zip-top bag, pressing out as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stovetop with a bit of added liquid to restore creaminess, or microwave in short increments, stirring occasionally.
Garlicky Mashed Parsnips
- 1 ½ lbs parsnips, peeled and cut into 1-inch pieces
- 4 cloves garlic, peeled
- ½ cup half and half
- 3 tbsp unsalted butter, plus more for serving
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp finely chopped fresh chives
- In a medium saucepan, add the parsnips and garlic. Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until the parsnips are fork-tender, about 15-18 minutes.
- While the parsnips cook, heat the half and half and butter in a small saucepan over low heat until the butter is melted. Keep warm.
- Drain the parsnips and garlic well, then return them to the warm saucepan. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
- Using a potato masher or an immersion blender/hand mixer for a smoother texture, mash the parsnips with the warm half and half mixture, salt, and pepper until creamy. Adjust seasoning to taste.
- Stir in the chopped chives and transfer to a serving dish. Top with an extra pat of butter, if desired. Serve warm.
- Make this recipe vegan by swapping oat milk and vegan butter for the dairy versions.
