Mashed Parsnips with Parmesan

Parmesan parsnip mash topped with sprigs of fresh thyme.

Creamy, buttery, cheesy and indulgent, these parmesan mashed parsnips are a wonderfully flavorful restaurant quality side dish that's perfect for the holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 321kcal

Author Slow The Cook Down

Equipment

Potato Masher

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.

Nutrition