Parsnip Mash Recipe

Name: Parsnip Mash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 4 or 5 large Parsnips; 2 or 3 Small Potatoes; Butter; Milk; Salt

Cowbridge Kitchen

About This Recipe

When people think about Mashed Potato the assume it is just , Mashed Potato, boring and plain potato mashed up with butter and milk.

This Parsnip Mash recipe is a great way of re-inventing this classic. The Parsnips give the mash a sweet taste and completely transforms plain Mash into something special.

Parsnip Mash is not the only variation on Mashed Potato, you can add Extra Virgin Olive Oil for an Italian Olive Mash or Garlic for a Garlic Mash and even Mustard for a delicious Mustard Mash, Mash Potato never needs to be boring again. ...

History of Parsnip Mash
The history of parsnip mash traces back to ancient times, where parsnips were a staple food in Europe before the introduction of the potato.

This root vegetable, known for its sweet, nutty flavour, was commonly used in various dishes, including mashes, particularly during the Middle Ages.

As culinary practices evolved, parsnip mash became a popular side dish, often paired with meats and served during festive occasions.

Its nutritional value and versatility contributed to its enduring presence in traditional cuisine, making it a tasty food that continues to be enjoyed in modern cooking.

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Serves: Four

Easy

Cook in: 30 min

Prep: 10 min

Equipment:
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What is Parsnip Mashed Potato

The parsnip is native to Eurasia, it has been used as a vegetable since antiquity and was cultivated by the Romans. Parsnip mash was around long before the potato was introduced.

Adding parsnip to normal mashed potato gives the mash a sweet taste, parsnips are naturally sweet in flavour.

This Parsnip Mash is a real treat and it adds a tasty change to normal mash, especially on a roast dinner.

How to make Parsnip Mash

Cuisine:British

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Ingredients Nutrition Cost

4 or 5 large Parsnips
2 or 3 Small Potatoes
Butter
Milk
Salt

VegetarianEgg freeNut free

Nutrition:
This is based on a
100g serving

Calories: 113
Protein: 1.9g
Fat: 2g
Carbohydrates: 17g High
Fiber: 1.5g
Sugar: 1.4gLow

Low sugarHigh Carbs.

Cost to make:
£1.30 / $1.65 (Est.)

*Prices may vary.

Cooking Instructions

Peel the Parsnips and keep the trimmings in a jug of water as you can use these later for a vegetable stock.
Cut the Parsnips in half then half again.
Add the parsnips to a pan of salted water.
Do the same for the Potatoes (Remember, the more potatoes you use the less of a parsnip taste to the mash). I normally work on 70% parsnip to 30% Potato. I find this gives a nice balance of flavour.
Bring the pan to a boil then simmer until the Parsnips and Potatoes are cooked enough to slide a knife into them easily.

Drain them into a colander and leave to dry out for 10 minutes.
When the Parsnips & Potatoes are dry get them into a clean pan ready for mashing.
I like to mash them up before adding any Butter or Milk.
When they are mashed and smooth you can add a good lump of butter, probably around 40g.
Once this is mashed in add a splash of milk, depending how dry the mash is, then beat this in with a wooden spoon until the mash is creamy and smooth.

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Chefs Tips

If this mash is too rich for you then you can add extra potato and reduce the parsnips to taste.

Variations

None

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