Craving a comforting side dish packed with flavor but short on prep time? Our parsnip-potato mash recipe should do just the trick! We take mashed potatoes to a whole new level of creamy deliciousness. And we have a secret ingredient: parsnips. This white root vegetable, comes from the same family as the carrot. However, they have a woody, sweeter flavor. A touch of cream cheese also adds a nice richness and tang to the mash. But the best part? It comes together in just 30 minutes!
While most recipes require more time with some fancy equipment, all you need is a masher. We recommend using a hand masher or rice mixer for the creamiest potatoes without breaking down starch. And learn more about using evaporated milk in mashed potatoes.
When making this parsnip-potato mash recipe, avoid cutting the potatoes too small before boiling. Otherwise, they’ll soak up too much water and lose a lot of their flavor. Have any more tips for making mashed potatoes? Tell us in the comments!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lb. baby red potatoes, diced
- 1½ cups sliced parsnips
- ¼ cup chicken broth, warmed
- 4 oz. cream cheese
- 2 Tbs. chopped fresh chives
Instructions
PrintIn a pot over high heat, cook potatoes and parsnips in enough salted boiling water to cover by 1" until tender, about 10 min; drain well.
Transfer parsnip-potato mixture to large bowl. Mash vegetables with chicken broth, cream cheese and 2 Tbs. chopped chives. Season with ¼ tsp. salt and ¼ tsp. pepper. If desired, garnish with additional chopped chives.
Nutrition
- Calories: 110
- Fat: 5 gram
- Saturated Fat: 3 gram
- Protein: 2 gram
- Carbohydrate: 16 gram
- Fiber: 2 gram
- Cholesterol: 15 mg
- Sugar: 3 gram
- Sodium: 130 mg
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