Go Back

Mashed Parsnips and Potatoes

Mashed parsnips and potatoes combine Yukon Gold potatoes and parsnips in a creamy, buttery side dish. Simmer the vegetables until fork-tender, then mash them with warm milk for a mostly smooth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 247
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 lb parsnips peeled and cut into 1-inch pieces
  • 1 tbsp kosher salt divided; for the cooking water
  • 0.5 tsp kosher salt divided; remaining salt
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.25 tsp black pepper

Method
 

  1. Place the potatoes and parsnips in a 5- to 6-quart pot and cover with cold water by 1 inch. Add 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the vegetables are easily pierced with a fork.
  3. Drain well and return the vegetables to the pot. Set over low heat for 1 to 2 minutes, stirring gently to evaporate excess moisture.
  4. Warm the milk in a microwave-safe measuring cup in the microwave for 30 to 45 seconds, until warm but not boiling.
  5. Add the butter to the vegetables and mash until mostly smooth.
  6. Gradually mash in the warm milk until the mixture is creamy.
  7. Stir in the remaining 1/2 teaspoon salt and the black pepper.
  8. Serve warm.

Notes

For the creamiest texture, warm the milk before adding it. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture may become grainy. For a dairy-free variation, use plant-based butter and unsweetened oat milk.