Dinner/ Side Dishes

Potato & Parsnip Mash

Potato & Parsnip Mash

Creighton Community Foundation
0 from 0 votes
Course Dinner, Side Dish
Cuisine American
Servings 4
Calories 309 kcal


  • Cutting Board
  • Knife
  • Potato Masher
  • sauce pan
  • Stove


  • 1 ½ pounds parsnips
  • 1 ½ pounds yukon gold potatoes
  • 2 teaspoons Salt
  • 4 ½ cups water
  • 2 Tbsp unsalted butter
  • ½ teaspoon salt
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives
  • 1/8 teaspoon freshly ground black pepper


  • Prep:
  • Peel the parsnips. Cut them crosswise into ½-inch thick
  • medallions. Peel the potatoes and cut them into 1 to 1 ½-
  • inch chunks.
  • Simmer:
  • Place into a medium saucepan, cover with water, add two
  • teaspoons of salt. Bring to a simmer, reduce the heat, cover
  • and let cook for 10 minutes, until a fork can pierce easily.
  • Steam
  • Drain and return the parsnips and potatoes to the warm
  • pan. Cover and let steam in the heat of the pan for 10
  • minutes.
  • Mash
  • Using a potato masher, mash the parsnips and potatoes
  • until nicely mashed. Don’t over mash or they will be gluey.
  • Season
  • Add butter and salt (omit salt if using salted butter), and
  • mash some more. Stir in the chopped parsley and chives.
  • Add black pepper and more salt to taste.


Calories: 309kcalCarbohydrates: 60gProtein: 6gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 1495mgPotassium: 1356mgFiber: 12gSugar: 9gVitamin A: 178IUVitamin C: 62mgCalcium: 92mgIron: 2mg
Keyword parsnips, Potatoes
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