Looking for a delicious and healthy version of mashed potatoes? You have to try this Potato Parsnip Mash with Rosemary & Garlic. It is so good, nutritious and easy to make.
This parsnip recipe is such a great side dish a variety of dinners. I recommend you make this Honey Mustard Pretzel Baked Chicken Strips Recipe with parsnip mash.
Potato Parsnip Mash with Rosemary & Garlic
Parsnips and potatoes come together for a delicious and healthier take on mashed potatoes. Serve these Potato Parsnip Mash with Rosemary & Garlic anytime and they’re that easy to make. At only 120 calories and 4 Weight Watchers SmartPoints per serving, you’ll want to save this recipe for many meals to come!
Make sure to check out my recipe for chipotle mashed potatoes with sour cream, and my slow cooker mashed sweet potatoes.
Can I Use Different Herbs in This Parsnip Potato Mash?
The best thing about this recipe is that the potatoes and parsnips will taste amazing with just about any seasoning. You can make this recipe with the rosemary and garlic, with thyme, or any other herb combinations you like. This is like a blank pallet for you to give whatever flavors you like. 
Tips for Cooking Parsnips
When you are cooking parsnips to mash consider:
- You want to boil the parsnips until they are fork-tender. If you undercook them it will be difficult to mash them.
- Peeling the parsnips: Some people peel their parsnips no matter what. Others only do it in certain cases. The general rule is for young parsnips, you do not need to peel them. For older parsnips, you will want to scrape off a thin layer with a peeler.
- If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. If you want more of a rustic feel like ours, we use a potato masher.
Ingredients
- baking potatoes
- parsnip
- unsalted butter
- garlic
- rosemary
- unsweetened almond milk
- salt
- black pepper
How to Make Potato & Parsnip Mash
When the vegetables are almost done, heat a small saucepan on medium-low heat. Add the butter, garlic, and rosemary until the garlic is just starting to brown. About 3 minutes. 
Drain the vegetables and put them back into the same pan. Add the butter mixture and almond milk. Use a potato masher to mash to the texture you enjoy. Add salt and pepper to taste.
Potato Parsnip Mash with Rosemary & Garlic
Ingredients
- 1 pound baking potatoes about 4 small
- 1 pound parsnips about 2 medium or 1 large
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 teaspoons fresh minced rosemary
- ¾ cup unsweetened almond milk
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Peel and chop the potatoes and parsnips in 1- or 2-inch pieces
- Put them in a large saucepan and cover them with cold water. Bring to a boil and cook until fork-tender, 15-20 minutes
- When the vegetables are almost done, heat a small saucepan over medium-low heat
- Add the butter, garlic, and rosemary, and cook until the garlic and butter just start getting browned, about 3 minutes
- Drain the potatoes and parsnips, then put them back into the pan they were cooked in
- Add the butter mixture and almond milk to the potatoes and parsnips. Use a potato masher to mash to desired consistency
- Season with salt and pepper
Notes
Nutrition
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