Mashed Potatoes and Parsnips with Chives and Parsley

Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 09, 2022
Elise Bauer
Mashed Parsnips and Potatoes
Elise Bauer

Ah, parsnips. Do you like them? If you've never had a parsnip, you don't know what you're missing! They look like white carrots and are closely related to them. Sweet, like carrots, but with a nutty, buttery taste.

Lovely in soups and stews, delicious roasted, parsnips also mash up beautifully with potatoes, as we have done here. Mashed parsnips are perfect as a side to pork chops, roast chicken, or beef short ribs.

parsnips
Elise Bauer

Mashed Potatoes and Parsnips with Chives and Parsley

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings

Sometimes parsnips can have a tough, fibrous core that no amount of cooking will tenderize. If you encounter this, cut the parsnips in quarters lengthwise and cut out the tough core.

Ingredients

  • 1 1/2 pounds parsnips

  • 1 1/2 pounds Yukon Gold potatoes

  • 2 teaspoons salt

  • 4 1/2 cups water

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon salt

  • 1 tablespoons chopped parsley

  • 1 tablespoons chopped chives

  • 1/8 teaspoon freshly ground black pepper

Method

  1. Prep the parsnips and potatoes:

    Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.

  2. 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.

  3. 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.

  4. Mash:

    Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey.

    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.

Links:

Parsnip latkes with horseradish and dill from Deb of Smitten Kitchen

Old Bay parsnip fries from Everyday Maven

Potato and parsnip gratin from Chef John of Food Wishes

Mashed Parsnips and Potatoes
Elise Bauer
Nutrition Facts (per serving)
331 Calories
7g Fat
65g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 331
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 1368mg 59%
Total Carbohydrate 65g 24%
Dietary Fiber 10g 35%
Total Sugars 10g
Protein 7g
Vitamin C 40mg 201%
Calcium 101mg 8%
Iron 3mg 16%
Potassium 1545mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.