Holiday Mashed Parsnips
Depending on how you are going to use mashed parsnips, whether it’s under braised short ribs or as a side to meatloaf or a roast, or poultry or ham, you have some options as far as flavor and texture.
Mashed parsnips are often flavored with thyme and garlic. They can also be boiled in milk or chicken stock instead of water. And you have a choice of either mashing them with a mixer or putting them in a food processor to get different textures. Some recipes have you use potatoes and parsnips together. I thought they were wonderful plain with just butter, salt and pepper just like classic mashed potatoes.
Below is a simple recipe where you can enjoy the full unique flavor of parsnips.
Mashed Parsnips
These amounts make about 3 cups.
Ingredients
- 4 pounds parsnips
- 1/3 cup butter
- 1/2 teaspoon salt
- pinch pepper
Instructions
Peel and cut parsnips into 1/2″ to 3/4″ pieces, keeping them covered in water so they don’t oxidize. Place in a pot with water and bring to a boil and cook until tender, about 25 minutes (just like you would for mashed potatoes).
Drain, add the butter and salt and mash them using a mixer or food processor depending on the texture you want. You don’t need to add any milk or cream for the mashing because parsnips don’t have the starch that potatoes have.
Transfer to a serving dish and dot with more butter or sprinkle with fresh thyme leaves.
