Thanksgiving is near, and this parsnip and carrot mash is the best side dish for fall. We love making this when root vegetables are at their peak, and sometimes I enjoy it as a main course because it’s that comforting. The photos here show parsnips straight from our garden—if you planted them in spring, parsnips mature in mid to late October and make a perfect seasonal addition to your holiday table.
Parsnips are similar to carrots but with a bolder, earthier flavor. They aren’t as sweet as carrots, which is why combining both creates a well-balanced mash. When boiled, parsnips tend to mash more smoothly than carrots, though I like to leave a bit of texture in the finished dish. This recipe is simple, full of flavor, and pairs wonderfully with turkey and dinner rolls.
This mash is a great alternative to traditional mashed potatoes. Carrots and parsnips are nutrient-dense and high in fiber, so swapping potatoes for these root vegetables is an easy way to make your holiday menu a bit healthier without sacrificing taste.
Parsnip & Carrot Mash
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Ingredients
- 2 ½ cups parsnips, peeled & diced (about 8-10 parsnips)
- 1 ¼ cups carrots, peeled & diced (about 3-4 carrots)
- 4 Tbsp butter
- 2 to 4 Tbsp milk
- 1 tsp salt
- ¼ tsp ground pepper
Instructions
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Peel and dice the parsnips and carrots. Place them in a large saucepan, cover with water, and bring to a boil. Cook for 20–25 minutes, or until the vegetables are fork-tender.
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Drain well. Using a potato masher, mash the mixture with butter, then add 2 to 4 tablespoons of milk to reach your preferred consistency. Season with salt and ground pepper to taste. If you prefer an ultra-smooth texture, transfer the mixture to a food processor and blend until smooth.
Notes
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