Go Back
+ servings
Mashed carrots and parsnips in a blue bowl with fresh herb garnish.

Mashed Carrot and Parsnip Recipe

Rich, creamy and full of flavor, this mashed carrot and parsnip recipe is a simple to make seasonal side dish that's perfect for any occasion.
Print Pin
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 161kcal
Author: Betty Davies

Ingredients

  • 12 ounces carrots (340g)
  • 1 pound parsnips (454g)
  • 2 tablespoons salted butter
  • cup heavy or whipping cream (35%) (80ml)
  • 2 tablespoons fresh thyme leaves

Instructions

  • Fill a large pot with water and add a few pinches of salt.
  • Trim and peel the parsnips and cut into chunks. Do the same with the carrots if using regular not baby.
  • Add the chopped carrots and parsnips to the pot and place on a high heat. Bring to a boil and cook until they are fork tender (15 to 20 minutes).
  • Once cooked, drain and set to one side.
  • In the pot that you cooked the veggies, add the butter, cream and thyme. Heat on a low heat til the butter has melted.
  • Add the cooked veggies back to the pot and mash everything together.

Notes

  • Salt the water that you cook the vegetables in to add flavor to them during cooking.
  • Start the vegetables in cold water and bring it up to a boil. If you add them to already boiling water, they won't cook through evenly.
  • The parsnips and carrots should be fork tender when you drain them so that they mash easily.
  • I found that I didn't need to add additional salt and pepper, but taste after mashing and season to taste if needed.
  • Nutritional values are based on one of six servings and are an estimate only.

Nutrition

Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 490mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9894IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 1mg