Whipped Parsnips and Potatoes
Whipped parsnips and potatoes is no exact match for classic mashed potatoes, but they were creamy and delicious nevertheless AND ready in twenty minutes.
Our CSA bag this week included parsnips and a variety of other goodies like kiwi, apples, potatoes, rainbow carrots and zucchini.
I joked that this week’s theme was “long and lean” after lining up a few of the veggies and Instagramming the shot!
So, back to those parsnips.
I’m a fan, having had them in various restaurant purées over the years.
They’re kind of sweet like a carrot, but without tasting like carrots.
And they cook and mash up like a potato, but definitely have more flavor than potatoes.
There’s also a spicy undertone that I can’t quite place…. Almost like nutmeg or cinnamon. Almost.
Even though I happen to like parsnips, my husband and kids have never tried them.
These days they’re pretty open to trying new things, and while a few years ago parsnips may have cause a serious case of the eye-rolls, tonight everyone took the new food in stride.
“BE BRAVE,” I reminded them. Ha-ha!
It probably didn’t hurt that the parsnips were mashed with potatoes, plenty of butter and salt, and a hefty splash of whole milk.
“How bad can that be?” as Ina would say.
We all agreed that whipped parsnips and potatoes is no substitute for classic mashed potatoes, but they were creamy and delicious nevertheless, AND they were ready in 20 minutes—which is perfect during the work week!
Whipped Parsnips and Potatoes
Add a twist to your everyday mashed potatoes with parsnips!
- 4 medium parsnips, peeled and cut into 1" thick rounds
- 4 large red potatoes, diced into 1" cubes
- 4 tablespoons salted butter
- 1/2 cup whole milk (a little more or less depending on how thick you like them)
- 1 teaspoon salt + 1 tablespoon for the water
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan
- Add the parsnips, potatoes and 1 tablespoon salt to a large sauce pan.
- Fill the pot with enough water to just cover the tops of the potatoes and parsnips and then set the pot to boil over high heat.
- Once the water comes to a rolling boil, reduce the heat to keep the water at a gentle boil and cook the parsnips and potatoes for 16 minutes. Drain.
- Turn the heat down to low and return the pot to the stove. Add the butter and the milk. Once the butter has melted, add the parsnips and potatoes back into the pot, along with 1 teaspoon salt, the pepper and parmesan.
- Using a hand-held mixer, whip the parsnips and potatoes until they're smooth and creamy.
- Serve with extra butter.
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- Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Nonstick, 1, Black
- Qimh Collapsible Colander Set of 3 Round Silicone Kitchen Strainer Set - 2 pcs 4 Quart and 1 pcs 2 Quart- Perfect for Draining Pasta, Vegetable and fruit (green,blue, purple)
- Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
- OXO Good Grips Swivel Peeler
I love parsnips, I got some from our farmers market the other week and roasted them. I should buy them more often. Love your photo of all the ‘long’ vegetables
Mmm… I bet roasted would be really tasty!
Parsnips are one vegetable that I have not tried. This recipe looks like something that I need try next week. It looks great and filling!
Let me know what you think!
That sounds so yummy! We love parsnips at our house. Just started eating them last month and it love at first taste. Where had they been our whole lives 🙂
I do like parsnips and it is one I tend to forget about. Thanks for the reminder. I will have to skip the potatoes but I am now thinking how I can have them. So yummy.
I love parsnips (& I love that it will only take 20 minutes)! I will have to try them with mashed potatoes. Thanks for the idea!
Parsnips get hated on for the silliest reasons including not being that common. This mash looks tasty.
Your recipes always look so yummy!!!!
The Dusty Parachute
I’m embarrassed to admit that I have never had a parsnip – I may have to try this just for that reason!
You should! They’re really good. 🙂