Recipe By Amy Westerman
Published Jun 8th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 8 servings Calories 143.2

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven’t made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Recipe Ingredients

  • 5 cups whole milk
  • 10 parsnips, peeled and cubed
  • 1 teaspoon salt
  • ¼ cup butter
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper, or more to taste
  • salt or to taste

Cooking Directions

  1. 1 Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  2. 2 Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts

  • Calories 143.2
  • Carbohydrate 7.1 g
  • Cholesterol 30.5 mg
  • Fat 10.7 g
  • Fiber 0.1 g
  • Protein 5 g
  • Saturated Fat 6.5 g
  • Sodium 392.7 mg
  • Sugar 6.9 g

Chef's Notes

You may use any type of cream/milk to cook the parsnips in. The heavier the cream, the creamier the result; Fresh thyme can also be used. You will have to use about 1 tablespoon to substitute; The nutrition data for this recipe includes the full amount for the milk. The actual amount of milk consumed will vary.


  1. I usually have a hard time figuring out what to do with parsnips; this recipe is a gem. Had organic parsnips; boiled gently using a combination of 1% milk & cream. Little bit of sea salt, butter & fresh thyme. Delicious.
  2. Super easy and delicious! Used cream instead of milk. Added 1/2 tsp nutmeg & 1 tsp garlic powder...OMG! I use this recipe when I make braised beef short ribs/beef cheeks. Accompanied with Brussel sprouts or wilted spinach. Yummm!!
  3. Yum. So good. I didn't watch is close enough and the milk boiled and curdeled. I put it in the blender and it turned out perfect.
  4. I peeled and chopped the parsnips and placed them in a sauce pan over medium-low heat. I salted them and added about 90% unsweetened almond milk and about 10% half and half just enough to cover the parsnips. Covered and let them simmer for around 15-20 minutes stirring occasionally. After they were fork-tender I strained - Read more ...
  5. I followed the recipe exactly as written cutting it in half. I thought it was very good. This was my first time trying parsnips. My family did not like this at all but it is not the recipe. They do not care for parsnips.
  6. OK so I tried this because my mom is on a no salt, low carb diet. She is not down with mashed cauliflower as a sub for mashed potatoes. I used almond milk (per previous reviewer) to cover and cook the parsnips. Since we use no salt, I added the dried thyme and a little - Read more ...
  7. Loved parsnips before this recipe and even more now. Did not measure anything - just cooked the cubed parsnips in milk at low temp and hand mashed with thyme and butter. They came out great. This will be a common dish on our plates.
  8. Love this recipe! I'm following the Blood type diet and all potatoes are an 'avoid' for me. I had three parsnips, but used almond-milk (unsweetened) rather than whole milk, and enough to cover the 'snips. Cooking time was about 20 minutes, so keep an eye on the pot if adjusting from original numbers. The almond - Read more ...
  9. Let me say I LOVE parsnips! I had 4 Large Parsnips - I used just enough milk to barely cover them. Be very careful cooking these in the milk (BTW - I think 5 cups would have been way too much milk) even by greatly reducing the amount of milk using a large sauce pan - Read more ...