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Parsnips add a delightful sweetness to your typical mashed potatoes. It adds volume and a lightness to your mash that’s perfect for a family dinner!

mash parsnip and potatoes


Mashed Parsnip and Potatoes
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  • 1/4 cup (60 mL) unsalted butter
  • 1 pound parsnips (500 g). Approx. 3-4 parsnips. Peeled and chopped into even sizes.
  • 1 pound (500 g) yellow or white potatoes. Approx. 3-4 potatoes. Chopped into even sizes approx. 1 inch cubes. It is your choice if you decide to peel them or not – peeling makes for smooth mash and keeping the skin adds extra fibre.
  • 1/2 cup (125 mL) milk
  • Sea salt and freshly ground pepper, to taste


  1. In a large saucepan, melt 2 tablespoons butter over medium heat. Add parsnips and cook, stirring occasionally until they begin to soften, about 5 minutes.
  2. Add potatoes and cover veggies with water. Cover the pot and bring to a boil.
  3. When boiling, reduce heat and simmer about 20 minutes, until parsnips and potatoes are very tender. Drain water using a colander.
  4. Return parsnips and potatoes to the pot and mash until desired consistency. Alternatively, move to stand mixer to mash. Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper as desired, and serve immediately.


Tip: The smaller the veggies are cut, the faster they will cook.
Tip: If you have large parsnips, cut out the woody core.


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