Garlic Parmesan Mashed Parsnips are a simple, creamy side dish seasoned with garlic, butter and Parmesan. This versatile recipe makes a delightful accompaniment to any meal and offers a tasty alternative to traditional mashed potatoes.
Side dishes deserve attention — they can elevate a meal and often steal the show. If you love comforting sides like creamy macaroni and cheese, loaded mashed potato casserole, or honey-glazed carrots, you’ll appreciate adding mashed parsnips to your rotation. They bring a distinct flavor and creamy texture that pairs well with roasted meats, poultry, or a vegetarian main.
What are parsnips?
Parsnips are a root vegetable related to carrots. They have a creamy white flesh and are usually cooked before serving. Nutritious and flavorful, parsnips provide vitamins and minerals — especially potassium — and tend to be higher in fiber and lower in calories than potatoes. They’re a healthy and delicious choice.
Do mashed parsnips taste like potatoes?
Parsnips have their own profile: slightly sweet with a mild peppery note and a subtle celery-like fragrance. They don’t taste exactly like potatoes, but they make an excellent substitute when you want a familiar, creamy mash with a hint of unique flavor.
How to make Garlic Parmesan Mashed Parsnips
Peel and cut parsnips into 1″ chunks and add them to a large pot of cold salted water. Bring to a boil and cook until tender, about 15–20 minutes. While the parsnips cook, gently warm the heavy cream, butter and garlic powder in a small saucepan over low heat. Drain the cooked parsnips and return them to the pot. Stir in shredded white cheddar, grated Parmesan, and the warm cream-butter-garlic mixture, then mash to your preferred consistency with a potato masher. For an extra smooth texture, use an electric hand mixer. Season with salt to taste and garnish with chopped chives if desired. Serve immediately; store leftovers in an airtight container in the refrigerator for 2–3 days.
Parsnips are a wonderful discovery for anyone who enjoys exploring vegetables beyond the usual choices. Their texture and flavor lend themselves to comforting preparations, and when combined with garlic, butter and cheese, they create a rich, satisfying mash everyone will enjoy.
Next time you plan a meal, consider swapping potatoes for parsnips — you might be surprised how often you reach for them. This Garlic Parmesan Mashed Parsnips recipe is easy, flavorful and perfect for family dinners or holiday tables.
Enjoy! ~ HEATHER
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Garlic Parmesan Mashed Parsnips
Heather
Ingredients
- 2 pounds Parsnips, peeled and chunked
- 8 ounces Sharp White Cheddar, shredded
- 1/2 cup Parmesan, grated
- 3 tablespoons Butter
- 1/2 cup Heavy Cream
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- Chives for garnish (optional)
Instructions
- Peel, wash and cut parsnips into 1″ chunks.
- Add parsnips to a large pot of cold salted water and bring to a boil.
- While they cook, gently heat the heavy cream, butter and garlic powder over low heat.
- Boil parsnips for 15–20 minutes or until fork tender. Drain and return to the pot.
- Add cheddar, Parmesan, the warm cream-butter mixture and salt. Mash with a potato masher to desired texture, or use an electric hand mixer for a smoother result.
- Garnish with chives if desired and serve immediately.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
Nutrition
Calories: 313.1 kcal |
Carbohydrates: 21.4 g |
Protein: 11.6 g |
Fat: 21.4 g
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