A Unique Parsnip and Potato Mash for a Flavorful Thanksgiving Side

What kind of recipe is it?

Parsnip and Potato Mash is a delightful, creamy side dish that combines the earthiness of parsnips with the comforting taste of potatoes, making it a perfect accompaniment for Thanksgiving dinner.

This dish is characterized by its smooth texture, enhanced flavor from butter and cream, and subtle sweetness from the parsnips.

It’s an ideal choice for anyone looking to elevate their holiday feast with a unique twist on traditional mashed potatoes.

Perfect for families and guests, it adds warmth and a touch of gourmet elegance to any table.

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Ingredients

Ingredient	Quantity
Parsnips	1 pound (about 4-5 medium-sized)
Potatoes	1 pound (about 2 medium-sized)
Unsalted butter	4 tablespoons
Heavy cream	1/2 cup
Salt	1 teaspoon (to taste)
Black pepper	1/2 teaspoon (to taste)
Fresh chives (optional)	2 tablespoons (chopped, for garnish)

This combination of ingredients will create a rich and flavorful mash perfect for your Thanksgiving table!

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Cooking Steps

Begin by preparing your mise en place: wash and peel 1 pound (about 4-5 medium-sized) parsnips and 1 pound (about 2 medium-sized) potatoes. Cut them into evenly sized chunks (about 2.5 cm (1 inch)) for even cooking.
Place the cut parsnips and potatoes into a large pot and cover with cold water. Guarantee the water is about 5 cm (2 inches) above the vegetables. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat (around 100 °C/212 °F) and then reduce the heat to medium-high, maintaining a simmer. Cook for approximately 15–20 minutes, or until the parsnips and potatoes are fork-tender.
While the vegetables are cooking, prepare your mixer. In a small saucepan, combine 4 tablespoons (57 g) of unsalted butter and ½ cup (120 ml) of heavy cream. Heat over low heat until the butter has melted and the mixture is warm, stirring occasionally.
Once the parsnips and potatoes are tender, drain them in a colander and return them to the same pot. Allow them to sit for 2–3 minutes to allow excess moisture to evaporate.
Begin mashing the parsnips and potatoes with a potato masher until you achieve a smooth texture, about 2–3 minutes. You can also use a ricer for an even smoother consistency.
Gradually incorporate the melted butter and cream mixture into the mash, continuing to mix until fully combined and creamy. Season with ½ teaspoon of black pepper and adjust salt to taste.
For serving, transfer the mash to a serving bowl. If desired, garnish with 2 tablespoons of chopped fresh chives. Serve immediately for the best flavor and texture.
If preparing in advance, allow the mash to cool completely at room temperature, then store in an airtight container in the refrigerator. Reheat gently before serving, adding a splash of cream or milk if needed to rehydrate the mash.

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Variations

Herb-Infused Mash: Add 2 tablespoons of fresh rosemary or thyme while cooking the vegetables for an aromatic twist.
Garlic & Parmesan Mash: Incorporate 2-3 minced garlic cloves sautéed in butter and 50 g (1/2 cup) grated Parmesan cheese into the mash for a rich, savory flavor.
Vegan Variation: Substitute heavy cream with ½ cup (120 ml) of almond or coconut milk and replace butter with 4 tablespoons (57 g) of olive oil for a plant-based option.
Spicy Chipotle Mash: Mix in 1-2 teaspoons of chipotle adobo sauce after mashing for a smoky, spicy kick.

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Tips on plating and presentation

How can I make my parsnip and potato mash visually appealing for Thanksgiving?

Start by mounding the mash in the center of a large serving dish.

Create a swirl pattern using a fork, then drizzle with olive oil for shine.

You can sprinkle fresh herbs or a dash of paprika on top for color.

Finally, serve with a decorative spoon for an inviting touch.

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What other dishes can I pair it with?

After you’ve perfected the presentation of your parsnip and potato mash, it’s time to think about what’ll complement it beautifully on the Thanksgiving table.

I love pairing it with roasted turkey, as the flavors meld perfectly. You can also serve it alongside herb-crusted ribeye, sautéed green beans, and cranberry sauce.

These dishes create a harmonious feast that’s sure to impress everyone.

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What drinks can I pair it with?

What drinks can elevate your parsnip and potato mash experience?

I love pairing this dish with a creamy Chardonnay; its buttery notes complement the richness of the mash.

Alternatively, a fruity Pinot Noir adds a delightful contrast.

For a non-alcoholic option, try sparkling apple cider—it’s invigorating and balances the dish’s earthiness beautifully.

Experiment and find your favorite pairing!

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Frequently Asked Questions

Can I Make This Mash Ahead of Time?

Yes, I can make the mash ahead of time! I usually prepare it a day in advance, storing it in the fridge. Just reheat before serving, and it tastes just as delicious.

How Should I Store Leftovers?

I store my leftovers in an airtight container in the fridge. They’ll last about three to five days. If I want them to keep longer, I freeze them in portions for later enjoyment.

Is This Recipe Suitable for Vegan Diets?

Yes, this recipe’s suitable for vegan diets! I use plant-based ingredients, ensuring everyone can enjoy it. It’s a delicious way to please both vegans and non-vegans alike at the table this Thanksgiving!

What Can I Substitute for Butter?

You can substitute butter with olive oil, vegan margarine, or coconut oil. I love using plant-based options to achieve a creamy texture without compromising flavor, making my dishes just as delightful and satisfying.

How Do I Reheat the Parsnip and Potato Mash?

I reheat my parsnip and potato mash by placing it in a saucepan over low heat, stirring occasionally. Adding a splash of milk or broth helps keep it creamy and delicious while warming through.