Move over mashed potatoes! This delicious dish of Mashed Parsnips and Scallions is similar in texture to your favorite mashed potatoes but with fewer carbohydrates, and a flavor that beats mashed cauliflower by a mile.
When you're planning a delicious meal for a holiday or even a typical autumn weekend dinner, you may want to include these other amazing fall inspired dishes: Pumpkin Cornbread with Sage, Kentucky Bourbon Glazed Carrots and Pecans, and Sauteed Brussels Sprouts with Crispy Prosciutto.
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Table of Contents Found Here
- The ingredients:
- Ingredient information:
- Kitchen tools and equipment needed:
- What are some of the health benefits of parsnips?
- Learn more about the health benefits of parsnips.
- How to store parsnips
- How to freeze parsnips
- Can mashed parsnips and scallions be frozen after cooking?
- Additional add-in or swap-out suggestions:
- Additional vegetable side dishes you'll enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
PARSNIPS- Parsnips (like carrots) are a root vegetable. Parsnips are slightly sweeter in flavor than carrots but have a slight peppery bite that gives them an irresistible flavor. A parsnip's texture before cooking is firm like a potato, but after boiling (as in this recipe), they soften wonderfully and are excellent for mashing.
GARLIC CLOVES- I boiled the smashed garlic cloves right along with the cubed parsnips and then mashed them all together once the parsnips were tender. The flavor of the garlic was noticeable but not overpowering. Feel free to add as much or as little garlic as you prefer (or leave it out entirely). The choice is yours.
BUTTER- I used salted butter that I cut into pieces for easier melting after the hot parsnips were returned back to the hot pot. You could also melt the butter before adding it to the tender parsnips.
HEAVY CREAM- Half-and-half will also work in this recipe. The cream's richness enhances the final dish's flavor and texture. I recommend using milk only if you're in a pinch, and if so, whole milk (or even buttermilk) is your best choice.
PARMESAN CHEESE- I'm not trying to be a Parmesan cheese snob here, but for the best flavor and outcome, I urge you to use the best quality refrigerated Parmesan cheese your budget will allow for. The shelf-stable Parmesan cheese should be left on the grocery store shelves whenever possible.
CREAM CHEESE- You can use full-fat or lower-fat Neuchâtel cheese. I've never noticed a distinct flavor difference, so I don't balk at using either one for this recipe. The cream cheese will add a slight tang and balance to the final dish by cutting through some of the richness the butter and heavy cream provide.
SCALLIONS- The scallions not only provide beautiful color contrast for this dish, but naturally, they also provide a mild oniony component that pairs perfectly with the sweet spiciness of the parsnips.
KOSHER SALT- I always use kosher salt because I love the flavor and texture. However, if you use table salt, please see the important note in the highlighted box below.
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*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- immersion blender (stick blender)
- potato masher
- large pot
- strainer
- measuring cups
- chefs knife
- cutting board
- vegetable peeler
- garlic press (optional)
What are some of the health benefits of parsnips?
Parsnips are packed with fiber, vitamin K, C, and folate.
Parsnips are also a great source of antioxidants which may help prevent chronic conditions such as cancer, diabetes, and heart disease.
Learn more about the health benefits of parsnips.
How to store parsnips
You can store parsnips the same way you store carrots. For ultimate freshness, parsnips need to be kept in a cold, dark, environment with high humidity.
Wrap unwashed and unpeeled parsnips in damp paper towels and place them in a plastic bag in the refrigerator's crisper drawer. Parsnips will keep fresh this way for to 2-3 weeks.
How to freeze parsnips
Yes, raw parsnips may also be frozen. Cut them into manageable sized pieces approximately one inch in length. Blanch the chopped parsnips in boiling water for four to five minutes and then immediately plunge the drained parsnips in ice water. Drain again, and dry completely. Lay the blanched and dried parsnips in a single layer on a baking sheet and freeze until solid. Once frozen you can place the frozen parsnip pieces together in an airtight freezer bag for 3-4 months.
Can mashed parsnips and scallions be frozen after cooking?
They sure can.
Cool the mashed vegetables completely, and store them in an airtight freezer container or bag for up to 3 months. Thaw overnight in the refrigerator, and when ready to reheat, stir them well and add them to an oven-safe baking dish. Reheat in a 350-degree oven until hot, stirring occasionally or as needed.
Additional add-in or swap-out suggestions:
Frozen and thawed peas would be delicious mixed in with mashed parsnips. Stir the peas in directly after mashing the parsnips, and allow the heat to warm them.
Adding peeled and chopped carrots to the pot before boiling would make a lovely addition to the mashed parsnips. However, be aware that the color of the completed dish will now be a light shade of orange and not the original creamy ivory color with flecks of green from the scallions.
Since parsley and parsnips are in the same family, the flavors pair nicely if you want to swap out the scallions with chopped flat-leaf or curly parsley.
Sour cream or Greek yogurt would be a tasty substitution (equal amount) for the cream or Neufchatel cheese.
If you'd love the additional texture, I suggest adding a crunchy layer of French-fried onions (as much as you like) to the top of this creamy vegetable dish. In my opinion, you can never go wrong when adding crispy fried onions to the top of almost any savory dish.
Additional vegetable side dishes you'll enjoy:
Copycat Sunflower Crunch Kale and Cabbage Salad is a colorful, chilled vegetable salad with great flavor and crunch. It's always a popular dish, so be prepared to be asked for the recipe.
Sauteed Autumn Vegetables are stunning on a holiday table. With all the vibrant colors this hot vegetable dish offers, you know this fantastic dish is as healthy and flavorful as it looks.
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Printable Recipe Card
Mashed Parsnips and Scallions
Equipment
- nakiri knife optional
- strainer optional
Ingredients
- 6 medium parsnips peeled and cut into approximately 1" pieces
- 6-7 cloves garlic smashed
- 2 teaspoons kosher salt
- water
- 6 tablespoons butter softened
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese
- 4 ounces cream cheese softened
- ¾ cup chopped scallions white and green portions
Instructions
- Place the prepared parsnips and smashed garlic in a large pot. Add the salt and enough water to cover the vegetables. Cook, covered, on medium-high heat until the parsnips are fork tender.
- Once tender, drain the water from the parsnips and add the vegetables back into the warm pot.
- Add the butter, heavy cream, Parmesan, and cream cheese to the drained parsnips and garlic and use a potato masher (or use an immersion blender) to mash and/or blend until your desired consistency.
- Finally, stir in the chopped scallions before serving.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) this delicious vegetable dish featuring parsnips and scallions as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
These have a great flavor and texture. I wouldn't even miss mashed potatoes as long as I had these.
Renée says
I'm glad to hear you say that. I feel the same way!
Thanks, Mark!
Renee