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Mashed Parsnip and Potatoes

Course Side Dish
Cuisine American
Keyword mashed potatoes, parsnips

Ingredients

  • 3 russet potatoes large
  • 4 parsnips medium
  • 2 cups vegetable stock
  • ¼ cup butter non-dairy
  • 3 cloves garlic minced
  • 1 tablespoon chives or green onions chopped
  • salt and pepper

Instructions

  • Peel the potatoes and parsnips and give them a rough chop. The pieces do not need to be small, bigger than bite size is OK, but do try to keep them somewhat uniform in size. The potato pieces should all be a similar size, and the parsnips don’t have to be a similar size to each other.
  • Combine the pieces in a large pot with the parsnips on bottom, along with the stock. Bring to a boil, cover and then reduce the heat to high simmer. Cook for 45 minutes or until you can easily mash a parsnip piece with the side of a wooden spoon.
  • Add the butter to the pot and use a potato masher to mash everything well. Then stir in the garlic and chives along with some salt and pepper. Taste and add more salt and pepper to your liking.

Notes

I really only have one note about this recipe, and that is to keep in mind that parsnips (like carrots) will not cook/soften quite as quickly as russet potatoes. So that’s why it’s good to cut them into smaller pieces than the potatoes and also to keep them on bottom as they cook. You also want to make sure to test a parsnip piece to make sure everything has softened enough, because if you test a potato piece, it’s possible it could be done before the parsnips, and then you’ll begin mashing and end up with a few small bits of still-hard parsnips.