Last updated on March 31st, 2021 at 08:11 am

This parsnip mash is a unique veggie side dish that can be on the table in less than 20 minutes.

As much as I love roasted vegetables it’s nice to break things up every once in a while with something slightly out of the ordinary. By “slightly,” I mean swapping out mashed potatoes for parsnip mash. I know. Wild. Crazy. 

Potatoes vs. Parsnips Nutrition

If you’re looking for a low-fat or low-carb alternative to mashed potatoes, you won’t find it in a parsnip. Nutritionally, potatoes and parsnips are pretty similar, though parsnips have a lot more calcium.  If you want something low-carb, you might want to try cauliflower mash.

Parsnip Flavor & Texture

Parsnips look kind of like white carrots, which isn’t surprising since the two root vegetables are related. And just like other root vegetables, parsnips mash really well. While mashed parsnips look similar to potatoes, the texture of a mashed parsnip is stringy like a carrot or sweet potato while the texture of a mashed potato is crumbly (or gummy if it’s over-mixed). 

The flavor of parsnips is also very different from potatoes. I, personally, love parsnips. Potatoes without butter and salt are very bland. But parsnips flips the root veggie script. They’re sweet—they don’t even need seasoning, they’re just better with butter and salt. Anytime I throw a few chunks into my roasted vegetable medley, they noticeably elevate the dish. They break up the bitterness of Brussels sprouts and add a pop of flavor to carry cauliflower. 

Making Parsnip Mash

Parsnip mash is about the easiest way to get an elegant side dish on the table. No fancy ingredients or special equipment like a food processor is required. The method is the same as mashed potatoes: boil the potatoes until you can pierce them with a fork, drain, butter and half and half and mash with a fork (no need for a food processor). It might take a bit more effort to mash parsnips than potatoes—they don’t get quite as smooth as potatoes—but they’re worth it. I add a little salt, but you can season with salt and pepper the way you like it.

Substitutes and Additions

This is a super simple parsnip mash recipe, but like mashed potatoes or mashed cauliflower, you can mix and match ingredients to suit you. If you want a vegan recipe, you can swap the butter for olive oil and the half and half for coconut milk.

There are also various ways to play with the flavors. You can add roasted garlic to the parsnips before mashing for more depth of flavor, sub the half and half with sour cream or heavy cream if you want more body and top it with fresh chives for a little pop of color.