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Looking for a delicious take on traditional mashed potatoes? You have to try this Potato Parsnip Mash with Rosemary & Garlic. It is so good, nutritious, and easy to make.

This parsnip recipe is a great side dish for various dinners. I recommend you make this Honey Mustard Pretzel Baked Chicken Strips Recipe with parsnip mash.

Rosemary Garlic Potato and Parsnip Mash

Potato Parsnip Mash with Rosemary & Garlic

Parsnips and potatoes come together for a delicious and lightened-up take on mashed potatoes. Serve these Potato Parsnip Mash with Rosemary & Garlic anytime; they’re easy to make.

Make sure also to check out my recipe for chipotle mashed potatoes with sour cream, and my slow cooker mashed sweet potatoes.

Can I Use Different Herbs in This Parsnip Potato Mash?

The best thing about this recipe is that the potatoes and parsnips will taste amazing with just about any seasoning. You can make this recipe with rosemary, garlic, thyme, or other herb combinations. This is like a blank pallet to give whatever flavors you want.Rosemary Garlic Potato and Parsnip Mash

Tips for Cooking Parsnips

When you are cooking parsnips to mash, consider the following:

  • You want to boil the parsnips until they are fork-tender. If you undercook them, it will be challenging to mash them.
  • Peeling the parsnips: Some people peel their parsnips no matter what. Others only do it in some instances. The general rule is for young parsnips, you do not need to peel them. You will want to scrape off a thin layer with a peeler for older parsnips.
  • If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. We use a potato masher if you want a rustic feel like the ones that I make at home.Rosemary Garlic Potato and Parsnip Mash

Ingredients

  • baking potatoes
  • parsnips
  • butter
  • garlic
  • Rosemary
  • Half and Half or Milk or substitute Skinny Swap with unsweetened almond milk
  • salt
  • black pepper

Rosemary Garlic Potato and Parsnip MashHow to Make Potato & Parsnip Mash

First, peel the potatoes and parsnips. Cut into 1 to 2-inch pieces. Add them into a large saucepan and cover with cold water. Boil and cook until they are fork-tender. This takes about 15-20 minutes.Rosemary Garlic Potato and Parsnip Mash

When the vegetables are almost done, heat a small saucepan on medium-low heat. Add the butter, garlic, and rosemary until the garlic begins to brown. About 3 minutes.Rosemary Garlic Potato and Parsnip Mash

Drain the vegetables and put them back into the same pan. Add the butter mixture and almond milk. Use a potato masher to mash to the texture you enjoy. Add salt and pepper to taste.

Recipe
White bowl filled with parsnip mash with sprig of rosemary
Recipe
5 from 1 vote
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Potato Parsnip Mash with Rosemary & Garlic

Created by: Brooke Farmer
Prep Time 15 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Cook Time 20 minutes
8 servings
Looking for a delicious and healthy version of mashed potatoes? You have to try this Potato Parsnip Mash with Rosemary & Garlic. It is so good, nutritious and easy to make. 

Ingredients
 

  • 1 pound baking potatoes about 4 small
  • 1 pound parsnips about 2 medium or 1 large
  • 4 tablespoons butter
  • 2 tablespoons minced garlic
  • 3 teaspoons fresh minced rosemary
  • 1 cup half and half or milk Substitue Skinny Swap with non-fat almond milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper to taste

Instructions

  • Peel and chop the potatoes and parsnips in 1- or 2-inch pieces
  • Put them in a large saucepan and cover them with cold water. Bring to a boil and cook until fork-tender, 15-20 minutes
  • When the vegetables are almost done, heat a small saucepan over medium-low heat
  • Add the butter, garlic, and rosemary, and cook until the garlic and butter just start getting browned, about 3 minutes
  • Drain the potatoes and parsnips, then put them back into the pan they were cooked in
  • Add the butter mixture and half and half or milk or substitute with Skinny Swap almond milk to the potatoes and parsnips. Use a potato masher to mash to desired consistency.
  • Season with salt and pepper

Notes

Nutrition Info was calculated using Skinny Swaps and Lighter Substitutions
Smart Points: 4

Nutrition

Serving: 3/4 cup | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 96mg | Fiber: 4g | Sugar: 4g

did you make this recipe?

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Rosemary Garlic Potato and Parsnip Mash

 

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