Looking for a delicious take on traditional 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 a great side dish for various 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 lightened-up take on mashed potatoes. Serve these Potato Parsnip Mash with Rosemary & Garlic anytime; they’re easy to make.
Make sure also 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 rosemary, garlic, thyme, or other herb combinations. This is like a blank pallet to give whatever flavors you want.
Tips for Cooking Parsnips
When you are cooking parsnips to mash, consider the following:
- You want to boil the parsnips until they are fork-tender. If you undercook them, it will be challenging to mash them.
- Peeling the parsnips: Some people peel their parsnips no matter what. Others only do it in some instances. The general rule is for young parsnips, you do not need to peel them. You will want to scrape off a thin layer with a peeler for older parsnips.
- If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. We use a potato masher if you want a rustic feel like the ones that I make at home.
Ingredients
- baking potatoes
- parsnips
- butter
- garlic
- Rosemary
- Half and Half or Milk or substitute Skinny Swap with 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 begins 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
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 3 teaspoons fresh minced rosemary
- 1 cup half and half or milk Substitue Skinny Swap with non-fat almond milk
- 1 teaspoon salt
- 1/2 teaspoon 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 half and half or milk or substitute with Skinny Swap 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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