If you’re looking for a delicious alternative recipe to mashed potatoes, try parsnip mash. Combined with Parmesan and olive oil it makes a great side dish.
Let’s explore my version in more detail.
I think parsnips get a bad rap - often seen as a dull, “uninspiring” root vegetable.
Its closest relative, the carrot, enjoys our undivided attention in many dishes.
Well, I’m here to tell you that things are about to change for the humble parsnip.
I want to give it the attention it rightly deserves!
You may be wondering:
Can parsnips be mashed?
Absolutely! And my recipe today is delicious proof that parsnips can be mashed.
Why settle for boring old roasted parsnips when you can make a creamy, silky mash.
🥘 Ingredients
- 4 parsnips, washed, peeled and cut into chunks
- 1 potato, washed, peeled and cut into chunks
- ¼ cup olive oil
- ¼ - ½ cup milk, warmed
- ½ cup Parmesan cheese, grated
- 1 tsp salt
- 1 tsp pepper
So here’s the deal:
By using olive oil and Parmesan, we create a flavourful side dish which is smooth and full of flavour.
🔪 Instructions
- Place the parsnips, and potato in a pan with cold water. Bring to the boil and then drop the temperature down to medium. Cook for 10-15 minutes until tender.
- Once cooked, drain well - be sure to remove any traces of water.
- Combine the cooked parsnips in a bowl along with the olive oil, milk, Parmesan and salt and pepper and mash well. Alternatively, place the ingredients in a food processor and mix until smooth and creamy.
- If you find that it’s a little “stiff” - thin it out with some extra milk.
As you can see, it’s quite a simple process.
I’ve provided two options to make it easier for you.
- By hand - use a regular potato masher and burn some calories in the process.
- Food processor - this method is the most straightforward and quickest.
📖 Variations
If you’re a person who adores mash, may I recommend my carrot and dill mash?
It’s another simple side dish you could add to your recipe collection.
On the other hand:
I encourage you to take the recipe and add your spin on it!
- Replace the olive oil and milk with real grass-fed butter and cream
- Use Pecorino instead of Parmesan
- Add carrots to the instead of potatoes
- Use sweet potatoes as an alternative to potatoes
🥗 Side dishes
Some ideas to serve it with include the following recommended dishes.
My Greek Easter Lamb - it doesn’t have to be Easter to enjoy this classic Greek dish.
Roast Chicken - it makes a great comfort food combination.
Beef stifado - the classic Greek beef stew - serve them together and thank me later!
💭 Top tips
I don’t recommend it. You can make it as the recipe states, and place it in the fridge (for a maximum of 5 days) and reheat it at a later time.
A microwave oven is the best choice. Place in a safe container and cover loosely.
Parsnip Mash
Ingredients
- 4 parsnips, washed, peeled and cut into chunks
- 1 potato, washed, peeled and cut into chunks
- 60 ml olive oil
- 60 ml milk, warmed
- ½ cup Parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place the parsnips, and potato in a pan with cold water. Bring to the boil and and then drop the temperature down to medium. Cook for 10-15 minutes until tender.
- Once cooked, drain well - be sure to remove anyy traces of water.
- Combine the cooked parsnips in a bowl along with the olive oil, milk, Parmesan and salt and pepper and mash well. Alternatively, place the ingredients in a food processor and mix until smooth and creamy.
- If you find that it’s a little “stiff” - thin it out with some extra milk.
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