Mashed 'tater's and Parsnips

READY IN: 30mins
Recipe by Chef Joey Z.

This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional.

Top Review by WI Cheesehead

I made this, but changed the veggie amounts. I only used 2 parsnips, plus added a peeled zucchini that needed to be used. I didn't have non dairy sour cream, so I added some almond milk with the Earth Balance and it turned out good! My kids ate it, even though I could taste a hint of the parsnips. Any more and I think they wouldn't have eaten it. Does the lemon do anything for that? I left it out. Thanks, Chef Joey! I didn't rate, as I changed it so much.

Ingredients Nutrition


  1. Peel and chop the parsnips and potatoes into similar size pieces.
  2. Simmer in a large pot of water for about 20 minutes, or until very tender.
  3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
  4. Add the margarine and warmed sour cream.
  5. Season with the salt and pepper.
  6. Serve hot with a garnish of green onions.
  7. Bon Appetit!

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