Creamy, buttery, cheesy and indulgent, these parmesan mashed parsnips are a wonderfully flavorful restaurant quality side dish that's perfect for the holidays. Simple and quick to make, this parmesan mash is so addictive to eat, I'm sure it will become a favorite side dish!
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This recipe was first posted in November 2019 and has been updated with an improved recipe, photos and tips on how to make it.
Parsnips are one of my favorite root vegetables and they have been ever since I was little. I love their natural sweetness and they are perfectly at home on a festive menu or with your favorite Sunday roast.
This mashed parsnip recipe is one delicious way to enjoy them. It's unashamedly indulgent; made with cream, butter and parmesan it is not for those on a diet! However, it is a great veggie side for those occasion meals like Thanksgiving and Christmas, and I guarantee everyone will want seconds!
Simple and quick to make with just a handful of everyday ingredients, this recipe really is something special!
Be sure to try my Air Fryer Parsnips and Honey Mustard Roasted Parsnips too!
Why you will love this recipe!
- Quick and easy: Quick to prep and cook, this recipe is ready to serve in less than 30 minutes. A lot of the cooking time is hands off.
- Make ahead: This can be made several days ahead of time and is quick to reheat, making it a perfect option for the holidays.
- Simple ingredients: Made with just a handful of easy to grab ingredients, you don't need a long shopping list for this recipe.
- Dietary info: This mashed parsnip recipe is naturally gluten-free. It can easily be made vegetarian.
Ingredients
- Parsnips: These root vegetables are in season from fall throughout spring, making them perfect for Thanksgiving and Christmas dinners. They are slightly sweet with a nutty and earthy flavor.
- Butter: Salted butter adds a delicious richness to the mash.
- Cream: For an extra indulgent dish, 35% cream is your best friend!
- Parmesan: Use freshly grated if you can, it really will make a lot of difference. Pre-grated can cause the finished dish to be slightly grainy and dry.
- Thyme: Fresh thyme leaves have an earthy flavor that compliment the flavor of the parsnips so well.
- Seasonings: Black pepper and garlic powder. I don't find that this dish needs any added salt due to the flavor of the parmesan
How to Make Parmesan Mashed Parsnips
Be sure to scroll down for the full recipe!
- Boil the parsnips til tender and drain (photo 1).
- Heat together the butter, cream, parmesan, thyme and seasonings (photo 2).
- Mash the cooked parsnips into the parmesan cream mixture (photo 3).
Recipe variations:
These parmesan mashed parsnips are super delicious as they are, but you can easily adapt the recipe to suit your tastes.
- I used fresh thyme in this recipe, it's earthiness pairs really well with the parsnips, but sage or dill would be a good swap.
- This recipe has a strong parmesan flavor. If you don't want such a strong taste, use half the amount. You can always add more in if you want to after you've tasted it.
- Make it healthier by using milk instead of cream, and halving the amount of parmesan.
- Make it vegetarian by using a rennet-free hard cheese.
- Make them super fancy by drizzling over some truffle oil to serve - the flavors work so well together!
- This recipe can also be used to make potato mash!
Frequently Asked Questions
To prep the parsnips, top and tail them, and then use a vegetable peeler to remove the outer skin. The strongest flavor of the parsnip comes from just below the skin, so peel them thinly. Smaller parsnips will have a thinner skin, and it is edible, but I still prefer to peel them for a smoother mash.
Parsnips are a root vegetable and are high in vitamin C, K and folate as well as being high in fiber.
Parsnips are less starchy than potatoes and don't have a fluffy soft texture when cooked and mashed, they are slightly more fiberous. I love the texture as it adds more interest, but if you prefer a smoother more puree like side dish, then you can use and immersion blender to make them super smooth.
Serving Suggestions
Mashed parmesan parsnips make for a great side dish for a roasted dinner, perfect with beef, pork, chicken, turkey and meat-free mains, it's a real showstopper of a dish! Try it with some of these favorites:
- Cider & Chilli Pork Belly
- Roasted Chicken with Lemon & Herbs
- Roasted Vegetable Pie
- Air Fryer Bacon Wrapped Turkey Breast
Make Ahead, Storage and Reheating
This is a great make ahead recipe!
Refrigerate: The mash can be made up to 3 days ahead of time and stored in an airtight container in the fridge. Let it cool fully before storing.
Freeze: Cooled parsnip mash can be frozen for up to 3 months. Thaw it fully before reheating.
Reheating: Reheat the mash on the stovetop on a low medium heat, stirring occasionally so that it doesn't stick. If the mash is a little stiff, add in a splash of milk or cream to loosen it back up.
Recipe Notes and Tips
- Don't over cook the parsnips or they can become water logged and mushy. The should be fork tender but not falling apart.
- The parsnips and the parmesan cream sauce should both be warm when you mash them together so that the liquid is well absorbed.
- This recipe has a strong parmesan flavor. If you don't want such a strong taste, use half the amount. You can always add more in if you want to after you've tasted it.
- If making ahead of time, let the mash cool fully before storing it.
Creamy, cheesy and indulgent, this is may favorite way to eat my parsnips! So quick and easy to make, but the flavors of the parmesan mashed parsnips are out of this world awesome!
More Side Dish Recipes
- Roast Potatoes with Garlic, Herbs and Parmesan
- Sautéed Brussels Sprouts
- Pak Choi (Bok Choy) with Garlic & Chilli
- Loaded Blue Cheese Mashed Potato
- Cranberry Sauce with Port and Orange
I love hearing from you!! If you have tried these mashed parsnips with parmesan, be sure to scroll down, give it a star rating and let me know what you thought!
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Mashed Parsnips with Parmesan
Equipment
Ingredients
- 1 pound parsnips (450g)
- 2 tablespoons salted butter
- ¼ cup cream (35%) (60ml / 4 tablespoons)
- pinch black pepper
- ¼ teaspoon garlic powder
- ½ cup freshly grated parmesan (45g / 8 tablespoons)
- leaves of 6 sprigs of thyme
Instructions
- Cut the ends off of the parsnip, peel them and cut into chunks.
- Place in a pot of cold, lightly salted, water, so that the parsnips are just covered. Place the pot on a high heat on the stovetop and bring to a boil.
- Boil for around 15 to 20 minutes til the parsnips are fork tender, but not falling apart. Drain and set to one side.
- Add the rest of the ingredients to the pot that you cooked the parsnips in (butter, cream, pepper, garlic powder, parmesan and thyme). Place on a low to medium heat and stir occasionally til the ingredients are melted and well incorporated. Don't let the mixture boil.
- Add the cooked parsnips to the parmesan cream mixture, and mash together til the liquid has been incorporated.
Notes
- Don't over cook the parsnips or they can become water logged and mushy. The should be fork tender but not falling apart.
- The parsnips and the parmesan cream sauce should both be warm when you mash them together so that the liquid is well absorbed.
- This recipe has a strong parmesan flavor. If you don't want such a strong taste, use half the amount. You can always add more in if you want to after you've tasted it.
- If making ahead of time, let the mash cool fully before storing it.
Rob says
These are so delicious! Just had them with a lovely roast dinner