Mashed Parsnips

The new and healthier version of mashed potatoes in our house? Mashed parsnips! My household was very dubious when I whipped these up this summer and served them instead of our regular side dish of mashed potatoes. They are parsnips boilingdifferent, but they are so sweet and savory that I had my family gobbling them down before they could finish complaining. So, now when I bring out a bag or two of parsnips they actually get excited!

Just as easy as making mashed potatoes, mashed parsnips can be made in about 30 minutes from start to finish. I personally find that the parsnips cook much quicker than potatoes and mash easier too. As they are already so sweet, I find I also don’t need to add as much cream and butter. Just a little bit of each and a dash of salt and pepper and this is the perfect side dish for chicken or any kind of meal where you would normally have mashed potatoes!

2 pounds parsnips

4 cups water

1 tablespoon butter

1/4 cup of light cream (or milk)

salt and pepper to taste

Peel parsnips (you can also leave the peel on if they are washed well and are young – just like you would when making mashed potatoes with the skin on) and cut into 1/4 – 1/2 inch slices. Place in a pot and cover with water. Set on high heat and cook until fork tender, about 20 minutes.

cooked parsnips

Once cooked, drain water and then add in the butter, cream, and salt and pepper. Using a hand masher or a mixer, mash the parsnips until soft and creamy.

mashed parsnips

Serve hot with additional freshly ground pepper (okay and a little more butter in our house).

served mashed parsnips

This post shared on From the Farm Blog Hop

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9 responses to “Mashed Parsnips”

  1. Forget the Viagra...Pass me a Carrot! says :

    They are lovely – I use on shepherd’s pie and fish pie too.

  2. Eliza Waters says :

    I LOVE parsnips! After a winter in the ground, they are the sweetest and most delightful of treats!

    • vermontfarmheart says :

      Do you grow them in your garden? I do but it gets too cold up here in Vermont to winter them over so I always pull them in late fall.

      • Eliza Waters says :

        I don’t grow them, but many farmers in the valley do. I thought that if you piled hay bales on top of them, they’d overwinter. But I reckon you are really up there – zone 3 or 4?

      • vermontfarmheart says :

        Hmmm…yes, we are zone 4 so we do have a deep ground freeze but I wonder if hay bales would work?! I’ll have to do some checking with local farmers and see if any of them have had any luck!

  3. Jennifer says :

    I’ve never had parsnips mashed. I’ll have to try it later this year.

  4. Karla says :

    Hi Vermont Farm Heart! I also live in Vermont zone 4, and LOVE parsnips. We have great luck overwintering them with a light covering of straw. Just make sure to pull them as soon as you can get your garden fork in the soil. They will get soft if left any longer than that. We pulled this years crop just last night and I plan to take your advice and mash them with tonight’s dinner. I can’t wait for that first taste! Try overwintering your parsnips, I think they will be fine. Thanks.

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