Potato and Parsnip Mash

This twist on classic mashed potatoes is buttery and rich. We like it rustic and chunky, but if you prefer a smoother puree, you may run the vegetables through a food mill.

Regan Burns Cafiso

Potato and Parsnip Mash

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 pounds Yukon gold potatoes, peeled and quartered 6 tablespoons butter
    3/4 pound parsnips, peeled and cut into 1-inch pieces (thick parts halved) 3/4 cup whole milk
    1 tablespoon coarse salt Freshly ground pepper


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Place potatoes and parsnips in a large pot and cover with cold water by 3 inches. Add a heaping tablespoon salt and bring to a boil over medium high heat. Cook until vegetables are completely tender, about 15 minutes. Drain in a colander; let vegetables sit in colander to “steam dry” for 5 minutes.

    • 2

      Heat butter and milk in a small saucepan over medium low; remove from heat. Return vegetables to pot and coarsely mash with a potato masher. Add milk and butter mixture; continue to mash potatoes while incorporating the liquid. Season with salt and pepper.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving