Amanda & Merrill

Parsnip and Potato Mash

November 23, 2010

Parsnip and Potato Mash

- Merrill

Sometimes, rather than experimenting with a sweet potato soufflé or a Bourbon coconut cranberry relish for the most important meal of the year, all you want a simple dish that’s sure to deliver. This parsnip and potato mash is one of my tried-and-true favorites. It’s a cinch to make, it will hold for a couple of days if necessary, and it provides a welcome break from plain old mashed potatoes. Hope you like it as much as I do!

Shop the Story

Parsnip and Potato Mash

Serves 6

  • 2 large garlic cloves, peeled                                                    
  • 2 pounds parsnips, peeled and cut into 1-inch pieces                             
  • 12 ounces yellow potato, peeled and cut into slightly larger pieces than the parsnips
  • 4 to 6 cups chicken stock (homemade or low sodium)                               
  • Salt 
  • 3/4 cup crème fraîche                                                           
  • 2 tablespoons unsalted butter, softened
  • Large pinch freshly grated nutmeg
  • Lots of freshly ground black pepper

1. Combine the garlic, parsnips, potato and enough stock to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender. 

2. Scoop out about a cup of the hot stock and set aside. Drain the vegetables and return them to the pot. Mash with the crème fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover stock, and keep the rest for just before serving.

3. Stir in the nutmeg and season with salt and pepper to taste. Keep warm and covered, reheating over medium-low heat just before serving and adding a little more stock if necessary. This can be made a day or two ahead of time and refrigerated.

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

  • KitchenLittle
  • Lizthechef
  • Chef Tom Minchella
    Chef Tom Minchella
  • testkitchenette
  • mrslarkin
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


KitchenLittle November 24, 2010
ooh -- sounds so yummy! I love parsnips!
Lizthechef November 23, 2010
Someone else is bringing the mashed potatoes on Thursday, so I will tuck this one away for pot roast coming up soon. Thanks and a very Happy Thanksgiving to you and your family!
Merrill S. November 23, 2010
Same to you!
Chef T. November 23, 2010
What a wonderful dish for the holidays!
Merrill S. November 23, 2010
Thank you! Glad you like it.
Chef T. November 23, 2010
What wonderful dish!
testkitchenette November 23, 2010
This is a keeper.
Merrill S. November 23, 2010
mrslarkin November 23, 2010
I spy crème fraîche! This sounds yummy, Merrill. Thanks. By a yellow potato, do you mean like a Yukon Gold?
Merrill S. November 23, 2010
You caught me! And yes, Yukon Gold would work well.