Parmesan Mashed Parsnips


If you’ve never had parsnips, you don’t know what you’re missing! I hadn’t tried them until I was an adult and now I love cooking with them. They make a great, healthy substitute for mashed potatoes. For added texture, you could make a fifty-fifty blend of parsnips and potatoes.

Parmesan Mashed Parsnips

This dish can be made vegan by swapping out the butter, heavy cream, and Parmesan for dairy-free versions. If you’d like to jazz up the presentation, you could add some fresh chives on top.
Servings 8
Prep Time 10 mins
Cook Time 20 mins


  • large pot
  • Potato masher or hand mixer


  • 2 lbs parsnips peeled, cut into chunks
  • 4 tbsp butter
  • ½ cup heavy cream
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup Parmesan cheese grated


  • Add parsnips to a large pot and cover with water, adding a few pinches of salt to the water. Bring to a boil. Continue to boil until parsnips are tender, about 15 minutes. Drain and return parsnips to pot.
  • Add the butter, heavy cream, garlic powder, salt, and Parmesan to the pot. Use a potato masher or a hand mixer to mash the parsnips to the desired consistency. For super smooth parsnips, throw them into a blender.
Cost: $14
Course: Side Dish
Cuisine: American
Keyword: parsnips, side dish, vegetarian

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