Potato and Parsnip Mash

Mashed Potatoes is one of my favorite holiday side dishes! If you follow Supper Plate, you know that I enjoy experimenting with different ingredients. One day I decided to add parsnips to my mashed potatoes and that led to Potato and Parsnip Mash. This dish is a wonderful way to change up the traditional mashed potatoes without a lot of work! Plus you still use one pot to boil the potatoes and parsnips! You just mash the cooked potatoes and parsnips, add a little butter, cream, and salt – and your done! It does not get much easier! 

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Selecting the Ingredients

Parsnips provides a wonderful sweetness to this potato casserole. We used 2 pounds Yukon Gold Potatoes to 1 ½ pounds of Parsnips. But you can also use a 1 to 1 ratio. In our grocery store, parsnips are available in one pound bags. However there is some trimming to remove the ends and any tough areas. Essentially taking it down to 1 ½ pounds. Fine Cooking has a good article on how to core parsnips.  

There are only a few ingredients in this easy to make Potato and Parsnip Mash. So choose carefully for optimal flavor. Selecting the right potato is important since it is a main ingredient. I used Yukon Gold because it is an excellent choice for mashed potatoes. Bon Appetit’s article on Mashed Potatoes describes the type of potato needed for mashed potato versus baked potato.

Our next selection is Kerrygold Butter. It is made from the milk of Irish grass-fed cows which makes it taste creamy with a beautiful, rich golden color. Lastly, light cream is used for it added richness with using the rest in another dessert or a cup of coffee! However, if you need heavy cream to make a whipped topping then consider using it for the mashed potatoes. 

Potato and Parsnip Mash with Kerrygold Butter
Potato and Parsnip Mash with Kerrygold Butter

Preparing the Potato and Parsnip Mash Casserole

Cube the potatoes and parsnips to approximately the same size for even cooking. The parsnips can be a bit challenging due to their shape. Add cold water to a large pot and add both the cubed potatoes and parsnips. Cover and bring to a boil. Once the water starts to boil, remove the lid, add salt and cook until fork tender, 10 to 15 minutes. 

Place the cooked potatoes and parsnips into a large mixing bowl and blend until fairly smooth. (By adding the parsnips you will not have creamy mashed potatoes.) Add the salt and butter blending with the potatoes. Blend in the milk. At this point, take a taste test to see if you need to add more salt or other ingredients. Spoon the prepared potatoes into a large casserole or two small casseroles. Cover with aluminum foil and place in a 350 degree oven. Bake for 15-minutes to ensure they are warm through. You can skip this step if the potatoes are being served immediately. Just be sure to keep them warm since mashed potatoes tend to cool down quickly!

Make a large bowl of Potato and Parsnip Mash because they reheat nicely either in the oven or microwave. I like to add a little butter when heating to mix through to fluff them up a bit!! Grab a fork and enjoy!

Can you make Potato and Parsnip Mash ahead of time?

You can make the Potato and Parsnip Mash casserole in three stages. Two days before serving, peel and cube the potatoes. Place in cold water, cover with clear plastic wrap and place in the refrigerator. The next day, drain and rinse the potatoes to remove any starch. Follow the above directions except for baking. Cover the casserole with foil placing in the refrigerator. When ready to serve the casserole, remove from the refrigerator while the oven is preheating. Bake until desired temperature and then top with chives! If oven space is a premium, the microwave is a great option!

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Potato and Parsnip Mash

One day I decided to add parsnips to my mashed potatoes and that led to Potato and Parsnip Mash. This dish is a wonderful way to change up the traditional mashed potatoes without a lot of work! Plus you still use one pot to boil the potatoes and parsnips!
Prep Time20 mins
Cook Time15 mins
Bake Time In Oven, optional15 mins
Course: Side Dish
Cuisine: American
Keyword: Potato and Parsnip Mash
Servings: 12 servings
Calories: 169kcal
Author: Bernice

Equipment

  • Large pot with lid
  • Mixing bowl and mixer (ie., stand up mixer or hand mixer)
  • Large casserole or two small casserole dishes
  • Cutting board and knife

Ingredients

  • 2 pounds Yukon Gold Potatoes
  • 1 1/2 pounds Parsnips ends cut off
  • ½ cup Kerrygold Butter
  • ½ cup Light Cream
  • 1 tsp Salt
  • Chives

Instructions

  • Preheat to 350 degrees
  • Cube the potatoes and parsnips to approximately the same size for even cooking. The parsnips can be a bit challenging due to their shape.
  • Add cold water to a large pot and add both the cubed potatoes and parsnips.
  • Cover and bring to a boil. Once the water starts to boil, remove the lid, add salt and cook until fork tender, 10 to 15 minutes.
  • Place the cooked potatoes and parsnips into a large mixing bowl. Using a mixer, blend until fairly smooth. Scrape down the bowl multiple times to ensure everything is blended.
  • Add the salt and butter blending with the potatoes.
  • Blend in the milk.
  • At this point, take a taste test to see if you need to add more salt or other ingredients.
  • Spoon the prepared potatoes into a large casserole or two small casseroles. Cover with aluminum foil and place in a 350 degree oven. Bake for 15-minutes to ensure they are heated through. This step can be skipped if the potatoes are being served immediately. Just be sure to keep them warm since mashed potatoes tend to cool down quickly!

Notes

Calories are approximate based upon serving size and ingredients used.