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Parsnip and Potato Mash

Name: Parsnip and Potato Mash
Yield: Serves 6
Cuisine: American
Ingredients: 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

by: Merrill Stubbs

December 7, 2010

4.6 5 Ratings

Serves 6

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Author Notes

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! —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

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

Directions

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.
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.
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.

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10 Reviews

AnnaJaye December 3, 2013

This dish was delightful! The crème fraîche really brought everything together nicely and gave it a nice tang. I made this a day ahead and reheated in the oven at 350 for about 25 min and it was great.

tulip549 November 28, 2013

Pretty tasty recipe. I skipped the creme and added milk. Also added some chopped chives. Turned out very good.

pamelalee November 12, 2013

I would love to make this a day or two ahead. What would be the best way to reheat it? Thanks!

CharlieR February 15, 2012

Made these last night and they were fantastic!

Thanks for sharing!

Merrill S. February 15, 2012

So glad you enjoyed them!

Tarragon December 26, 2011

Excellent! I served this with beef short ribs. I told my guests that it was mashed potatoes with a few parsnips thrown in; they loved it! And even better, this was a hostess' dream - I made the dish in the morning, refrigerated it, and re-heated in a double boiler before serving. And, inspired by AntoniaJames' suggestion, I intend to use the cooking liquid for a bean soup - too good to discard. I used creme fraiche and I definitely think it contributed greatly to the taste, but I can see using sour cream or heavy cream in the future, if need be.

Merrill S. December 26, 2011

Great idea to serve it with short ribs! I bet the tang of the parsnips and creme fraiche cut the richness of the beef really nicely. Will have to try the combo myself very soon...

AntoniaJames December 12, 2011

I used the cooking liquid from these to make my Everyday Potato Bread. Positively sublime!! One of the best Pullman loaves I've ever made, seriously. ;o)

misohone September 10, 2011

Great base idea for something mashed! I modified a bit since I didn't have all the ingredients. I did about 50/50 parsnips and plain baking potatoes, boiled them in vegetable stock (incl tomato in the stock) along with the garlic cloves. When done, I strained all the stock out because it was a bit too red - so then I added a bit of heavy cream and smashed it all with a potato masher. Left it a bit chunky for textural differences between the parsnips and potatoes.

Hark March 7, 2011

Delicious. I had to make it with sour cream out of necessity, and it was still really good. An excellent way for me to use up those parsnips I keep getting in my produce bin.

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