Mashed Potatoes and Parsnips are a simple way to change up your holiday side dish! The parsnips add a bit of unique sweetness and nuttiness to classic mashed potatoes, and they cook right in the same pot.
This parsnip mashed potatoes recipe is ready in about 45 minutes, and you can make it up to 3 days ahead, then reheat on the big day. Serve with turkey, ham, or pot roast for Thanksgiving, Christmas, or Sunday dinner!
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👩🏻🍳 About this Recipe
If you are a fan of mashed potatoes but want to change things up a little, try adding parsnips to your next batch.
What is a parsnip, you may ask? Parsnips are kind of like carrots, but they are pale in color. They have a little bit of sweetness and nuttiness to them, and a hearty texture similar to potatoes. They work really well with potatoes to create a smooth, creamy side dish just like mashed potatoes but with a bit of a flavor twist!
Parsnips are a fall and winter root vegetable, which makes them perfect for Thanksgiving and other holiday meals. They are high in fiber and low in calories, and add so much flavor to this dish without adding any extra effort, because you treat them just like you treat the potatoes.
While the turkey or ham or roast is the star of those holiday meals, the side dishes play an important supporting role. That's why it was my goal to come up with a recipe for EASY mashed potatoes that would be super simple to make, yet still have everyone raving over it's deliciousness.
And, by the way, you can make this ahead of time, so that you have one less thing to fuss about on the day of your Thanksgiving or holiday meal! Yay!!!
Since you may be planning ahead for that holiday meal, make sure you allow yourself enough time to thaw that turkey! Check out my easy guide on How To Thaw A Turkey to learn about three easy ways to do that and how much time each requires.
This mashed potato recipe is great for everyday dinners, too. Whip up this delicious French Onion Smothered Pork Chops recipe to serve alongside your mashed potatoes and parsnips for a great family dinner that everyone will love.
If you love potatoes as much as my family, you also have to try these simple Sauteed Potatoes. A perfect and easy side dish!
🥘 Ingredients Needed
- potatoes - the foundation of the recipe. Russet potatoes work best!
- parsnips - the secret ingredient to making this side dish extra special.
- butter, milk, salt, and pepper - add creaminess and flavor.
🔪 Let's Make Mashed Potatoes and Parsnips!
(Or click here to jump right to the recipe card with measurements!)
Prepare Veggies
Wash and peel the potatoes and parsnips and cut into large chunks.
Boil
Place in a medium saucepan of boiling water for about 30-35 minutes, until the chunks are fork soft. Drain.
Mash
Place the chunks in a bowl, and mash using a hand masher, an electric hand mixer, or a food processor. Add in the butter and milk as you go, plus salt and pepper to taste.
Mix and Serve
Place in a serving bowl and garnish with fresh herbs for a truly special presentation for your parsnip and potato mash!
Kristin's Kitchen Tip
Making this ahead? Leave out the butter, then add it when you reheat for a just-mashed flavor!
👪 FAQs
Absolutely! As long as you cut them into similarly sized pieces, you can boil them in the same pot and they'll be nice and fork tender at the same time.
No, the potatoes don't need to be soaked. Some people like to soak them prior to cooking to help remove some of the starchy molecules that can cause mashed potatoes to seem a bit pasty, but you would have to cut the chunks very small to expose enough surface area to remove enough of those molecules in order to have any effect.
It depends on the parsnip. If the peel seems tender, then you don't need to peel. However, if it seems like it's a little tough, then peel the parsnips very thinly with a vegetable peeler or sharp knife.
Turnips and rutabagas are close cousins of the parsnips, so either of those could be used in place of parsnips. Even though parsnips look like carrots, carrots wouldn't be a good substitute in this parsnip and potato mash recipe. (However, for roasting instead of boiling and mashing, carrots would be a good substitute.)
Absolutely! You can make it up to 3 days ahead of time and store in the refrigerator. Reheat in the microwave or on the stovetop, adding some extra milk if the potatoes are too thick.
Place them back on the stove top or in the microwave and heat, uncovered. They will thicken up as the steam escapes from the heated mash. If you are too strapped for time to wait for this method, try adding some flour, cornstarch, or even a little Parmesan cheese to thicken things up quickly!
If you use a hand mixer or food processor, you'll end up with a much smoother and more evenly textured mixture. You can add more milk little by little until it's as smooth as you like.
You could also try this cauliflower carrot mash recipe, which is another tasty and elegant side dish your family will love!
💭 Top Tips
- Got lumps in your mashed potatoes? That is not necessarily a bad thing - my family loves them lumpy. But if you want a really smooth mash, and you think the reason for the lumps is that the parsnips and potatoes were not cooked quite enough, add a little more milk and cook the mashed mixture over low heat until the lumps begin to soften, and then remash.
- If your parsnips are pretty big, use only one instead of two. Or alternatively, add in another potato and also increase the milk and butter.
- Using a hand mixer or food processor as opposed to a manual hand masher will also result in smoother mashed potatoes and parsnips.
Make this 1-2 days before your holiday meal. That way you have one less thing to worry about on the big day! Simply reheat before serving, adding a little extra milk and butter if needed.
📖 Variations
- Add garlic. Cook about 1 tablespoon of minced garlic in 1 tablespoon of the butter over medium heat until aromatic, then add to your parsnips and potatoes while you are mashing them.
- Add thyme, and sub olive oil for the butter. Cook about 1 tablespoon of thyme leaves in 2 tablespoons of the olive oil over medium heat until aromatic, then add during the mashing step.
- Stir in chopped chives. Add about ⅓ to ½ cup chopped chives. Save some extra to sprinkle on top for a pretty presentation!
- Use rosemary. Add a spring of fresh rosemary into the water when you are boiling the parsnips and potatoes. Discard before mashing.
- Love parsnips? Skip the potatoes and make this dish a purely parsnip mash! Use the same method of boiling and mashing, and be sure to use a fork to check that they're tender.
🥡 Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Alternatively, you can freeze your leftover mashed potatoes and parsnips as well. Either place all the leftovers in a high-quality airtight container, or freeze them in individual portions! Simply scoop the portions onto a baking sheet covered in wax paper, then place the baking sheet in the freezer. Once the portions are frozen, transfer them to silicone zipper bags or an airtight container and place back in the freezer.
To reheat your frozen parsnip and potato mash, thaw overnight in the refrigerator prior to reheating, or simply reheat from frozen in the microwave on 50% power until hot.
🥗 Suggested Main Dish Pairings
Here are some great main dishes that would just LOVE to share the dinner table with this easy potato and parsnip mash side dish.
Another great main dish to go with this recipe is this Mississippi Pot Roast! It's a little different from your average pot roast, and so flavorful and tender!
🍞 Additional Side Dish Recipes
Need more side dishes? I've got you covered! Three of my favorites are below, or visit my side dish category page for many more options!
➕ More Parsnip Recipes
Looking for another parsnip recipe or two? If you're like me, you've just discovered a whole new vegetable to incorporate into your meal plan!
While turning this recipe into a parsnip mash (swap in more parsnips to replace the potatoes) is one great option, there are plenty of other ways to enjoy parsnips as well. Try this Roasted Parsnips recipe, or this super easy Carrots and Parsnips dish cooked in the microwave!!
If your family is a huge fan of mashed potatoes, or you have teenage boys (lol), you might want to double this recipe!
Looking for an easy way to dress up your mashed potatoes and parsnips? Just make this delicious au jus recipe, with just 4 simple ingredients and no beef drippings needed!
Easy Parsnip and Potato Mash
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Make-Ahead Mashed Potatoes and Parsnips
Ingredients
- 3 large russet potatoes
- 2 parsnips
- ⅓ cup butter
- ½ cup milk
- salt and pepper to taste
Instructions
- Place a medium saucepan over medium-high heat. While it's heating, wash and peel the potatoes and parsnips and chop into large chunks.3 large russet potatoes
- When the water boils, place the parsnips and potatoes in the saucepan and cook for 30-35 minutes, until the chunks are fork-tender.2 parsnips
- Drain the water, place the chunks in a large bowl and mash them (use a hand masher, electric hand mixer, or food processor.) As you are mashing, add in the butter, milk, salt, and pepper to incorporate.⅓ cup butter, ½ cup milk, salt and pepper to taste
- Serve garnished with fresh herbs or a sprinkle of Parmesan cheese!
Notes
Prep Tips:
- Choose russet potatoes for a fluffy mash that pairs nicely with the slightly sweet, earthy flavor of the parsnips.
- Cut the potatoes and parsnips into similarly sized chunks so they cook evenly and become tender at about the same time.
- If your result is too lumpy, return it to the stove with a little extra milk and cook a bit longer, then mashing it again.
- If it's too thick, add more milk or butter a little at a time until you reach your preferred consistency.
- If it's too thin, heat it uncovered on the stove or in the microwave to help excess moisture evaporate.
- For the smoothest texture, mash while the vegetables are still hot. A hand masher gives you a little more texture, while an electric mixer makes the mash smoother. (Avoid overmixing with an electric mixer, which can make potatoes gummy.)
Variations:
- Add roasted garlic or a little garlic powder for a savory flavor boost.
- Stir in grated Parmesan cheese for a richer, cheesier mash.
- Mix in fresh herbs such as chives, thyme, or rosemary to complement a holiday meal.
- For extra creaminess, replace some of the milk with heavy cream or sour cream.
Serving Suggestions:
- Serve alongside roast turkey, baked ham, or roast chicken for a delicious holiday side dish.
- Pair with beef roast or pork tenderloin for a comforting Sunday dinner.
- Top with fresh herbs or a sprinkle of Parmesan cheese just before serving.
- Add a pat of butter to each serving.
- Serve with gravy if you're making a traditional holiday meal.
Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze the mash for up to 3 months in a freezer-safe container.
- To freeze individual portions, scoop the mash onto a wax paper-lined baking sheet and freeze until solid. Transfer the frozen portions to a freezer-safe container or bag for convenient reheating.
- Reheat on the stovetop or in the microwave until heated through, stirring occasionally. Add a little milk if the mash has thickened during storage.
- If reheating a large batch, warm it gently over low heat and stir frequently to help maintain a creamy texture.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in November 2020, and was republished with tips, step by step photos, and a recipe change in October 2026.
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Jamie says
Wow! This is such a great-looking mashed potato and parsnips dish! It looks amazingly delicious! A perfect treat for this Thanksgiving festivity!
Amy Liu Dong says
It looks so appetizing! It’s perfect for lunch or breakfast! I just love potato dishes!
Linda says
Love this recipe! So creamy and comforting, and delicious
Brianna says
Ooooh, I love the addition of parsnips to the classic mash!
Liz says
I've never heard of this before but I enjoy parsnips and love mashed potatoes so I would definitely give it a try!
Anjali says
These mashed potatoes were super simple to make and turned out to be so creamy and delicious! Love the addition of the parsnips too for a twist on the traditional recipe!
Mahy says
These mashed potatoes look amazing! Fantastic recipe that makes it so easy to make my favorite side in the world!
Jamie says
Such a great idea to add parsnips to these potatoes! I'm adding the ingredients to my shopping list for next week! Looks great!