Mashed Parsnips and Scallions

5 from 1 vote

Move over mashed potatoes! This delicious Mashed Parsnips and Scallions are similar in texture to your favorite mashed potatoes but with fewer carbohydrates and a flavor that beats cauliflower mash by a mile.

Prep Time10

Cook Time20

Total Time30

Course: Vegetable - Side Dish, Vegetables

Cuisine: American

Keyword: mashed parsnips, mashed parsnips and scallions, parsnip and scallion mash

Servings: servings

Calories: 347kcal

Author: Renee Goerger

Equipment

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

US Customary - Metric

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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

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Stir well before reheating. Reheat on the stovetop or microwave until hot or place in an ovenproof casserole dish (covered) and heat at 350 degrees F (175 degrees C) until hot.

Nutrition