Simple Homemade Creamy Garlic Herb Mashed Parsnips

January 15, 2025

Looking to shake up your side dish game? These creamy garlic herb mashed parsnips are your new best friend! Slightly sweet, velvety, and loaded with flavor, this easy recipe is a fresh twist on classic comfort food. Let’s whip up some magic with this underrated root veggie!

5.0 out of 5 (1 rating)

If you’ve been sticking to mashed potatoes as your go-to comfort side dish, let me introduce you to their slightly sweeter, sassier cousin: mashed parsnips! This Simple Homemade Creamy Garlic Herb Mashed Parsnips recipe is like the life of the dinner party – understated yet exceptionally memorable. Parsnips often get overlooked in the produce section, but trust me, once you try these creamy, garlicky clouds of goodness, you’ll wonder where they’ve been all your life. Plus, they’ve got that earthy, slightly nutty flavor that makes you feel all cozy inside. Let’s shake up your side dish repertoire, shall we?

Simple Homemade Creamy Garlic Herb Mashed Parsnips Recipe

What makes this recipe truly special is how it balances simplicity with elegance. Parsnips, when cooked and whipped up, achieve this naturally smooth, velvety texture that’s just begging to be dressed up. Enter garlic and fresh herbs like thyme and parsley, which bring a burst of aromatic goodness that complements the parsnips’ natural sweetness. A touch of heavy cream and butter elevates everything to that luxurious level without being overly indulgent. It’s like old-fashioned comfort with a little modern flair, perfect for holiday dinners or even a weeknight treat. And bonus – they’re more nutrient-dense than potatoes, so let’s call it a side that feels indulgent and wholesome.

Now for some ChefBot 5000-approved pro tips! First, be sure to slice your parsnips thinly so they cook evenly and soften perfectly. And don’t skip the step where you remove the tough core if the parsnips are particularly large – no one wants fibrous mash, am I right? For the best herbaceous flavor, always opt for fresh herbs. You’ll be surprised how much brightness they add compared to dried ones. Oh, and if you’re feeling adventurous, blend in a splash of olive oil for an extra layer of flavor that’s both rich and slightly peppery. Trust me, these little details will make your mashed parsnips shine.

So grab those parsnips and get mashing! These creamy garlic herb mashed parsnips are fantastic alongside roasted chicken, seared salmon, or even a hearty vegetable stew. If you’d like to switch things up, try adding a pinch of nutmeg or even a sprinkle of Parmesan for an extra punch of flavor. Whether you’re looking to impress guests or simply treat yourself to a fancy-feeling dinner, this recipe will quickly become a favorite. Let’s give parsnips the spotlight they truly deserve – your taste buds will thank you!

Keywords: creamy garlic mashed parsnips, homemade mashed parsnips recipe, easy parsnip side dish, healthy mashed parsnips ideas, garlic herb root recipes, best mashed parsnips ever, simple mashed parsnips recipe

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 pounds parsnips, peeled and chopped
•4 cloves garlic, peeled
•1/2 cup heavy cream
•2 tablespoons unsalted butter
•1 teaspoon fresh rosemary, chopped
•1 teaspoon fresh thyme, chopped
•1/2 teaspoon salt, or to taste
•1/4 teaspoon black pepper, or to taste

Instructions

1
Peel and chop the parsnips into even-sized pieces for uniform cooking.
2
Place the parsnips and garlic cloves into a large pot and cover with water. Add a pinch of salt to the water.
3
Bring the water to a boil, then reduce the heat to a simmer and cook for approximately 15-20 minutes, or until the parsnips are fork-tender.
4
Drain the parsnips and garlic well, then return them to the warm pot.
5
Add the heavy cream, butter, rosemary, thyme, salt, and black pepper to the pot with the cooked parsnips and garlic.
6
Use a potato masher or an immersion blender to mash the parsnips to your desired consistency, blending the garlic and herbs evenly.
7
Taste and adjust seasoning if necessary with additional salt or black pepper.
8
Serve warm as a creamy side dish.

Nutrition Information

Calories

180 calories per serving

Protein

Carbs

23g

Fat

Frequently Asked Questions

Q: Can I substitute the heavy cream with a dairy-free alternative?

A: Yes, you can substitute the heavy cream with a dairy-free option like coconut cream, almond milk, or oat milk. Keep in mind that coconut cream may add a slight coconut flavor, so choose based on your taste preferences.

Q: What can I use if I don’t have fresh rosemary and thyme?

A: If you don’t have fresh rosemary and thyme, you can use dried herbs instead. Use about 1/3 of the amount of fresh herbs (approximately 1/3 teaspoon of each), as dried herbs are more concentrated in flavor. Alternatively, you can substitute with other herbs like parsley or sage for a different flavor profile.

Q: How should I store leftovers, and how long will they last?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or milk to restore the creamy texture if needed.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe up to 24 hours in advance. After mashing the parsnips, let them cool completely before storing them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a small amount of cream or butter if they seem dry.

Q: Why are my mashed parsnips too watery or runny?

A: If your mashed parsnips are too watery, it could be because they weren’t drained thoroughly after boiling. Make sure to drain them well before mashing. You can also reduce the amount of heavy cream added or cook the mixture for a few minutes on low heat after mashing to evaporate excess liquid.

Q: Can I use a food processor instead of a potato masher or immersion blender?

A: Yes, you can use a food processor, but be cautious not to over-process the parsnips, as they can become gluey in texture. Pulse the mixture in short bursts until you achieve your desired consistency.

Q: What are some variations or serving suggestions for this recipe?

A: For a flavor variation, try adding a pinch of nutmeg or a tablespoon of grated Parmesan cheese for extra richness. You can also serve these mashed parsnips as a side dish to roasted chicken, grilled fish, or even a vegetarian main course like lentil loaf. For a lighter option, replace half of the parsnips with boiled cauliflower.

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