Name: Mashed Carrots and Parsnips Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound carrots, peeled and chopped; 1 pound parsnips, peeled and chopped; 2 tablespoons unsalted butter; 1/4 cup heavy cream (or milk for a lighter version); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: pinch of nutmeg or chopped fresh herbs (like parsley or thyme) for garnish

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If you’re searching for a side dish that’s vibrant, comforting, and just a little bit unexpected, Mashed Carrots and Parsnips are the answer you didn’t know you needed. This creamy, golden mash boasts an uplifting sweetness from carrots, balanced by the subtle earthiness of parsnips, all brought together with the rich silkiness of butter and cream. It’s the kind of dish you’ll want to make for special occasions, but it’s simple enough to brighten up a weeknight dinner. Once you discover the winning flavors and gorgeous color of Mashed Carrots and Parsnips, it might just sneak past all the old standbys on your favorites list!

Mashed Carrots and Parsnips Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mashed Carrots and Parsnips is that you only need a handful of fresh, wholesome ingredients, each chosen for their role in making this side dish sing. These are tried-and-true building blocks for achieving that perfect creamy, flavorful mash with just the right touch of sophistication.

Carrots: Bring a lovely sweetness, bright color, and a gentle flavor that pairs perfectly with creamy elements.
Parsnips: Add a subtle earthiness and complexity, plus they mash up beautifully for a silky texture.
Unsalted butter: Gives luxurious richness; you can always adjust the salt if needed.
Heavy cream (or milk): Brings supreme creaminess; swap for milk for a lighter or dairy-free option.
Salt: Essential for making those natural veggie flavors pop.
Black pepper: Adds a gentle warmth that complements the sweetness of carrots and parsnips.
Optional: Nutmeg or fresh herbs: A pinch of nutmeg or some vibrant parsley or thyme adds lovely depth and a pretty finish. Totally up to you!

How to Make Mashed Carrots and Parsnips

Step 1: Prep Your Veggies

Begin by peeling and roughly chopping your carrots and parsnips. Try to cut them into similar-sized pieces so they cook evenly and finish at the same time, ensuring your mash is smooth from the very first step.

Step 2: Boil Until Tender

Place all the chopped carrots and parsnips in a large pot, then cover them with cold water. Set the pot over medium-high heat, bring it to a rolling boil, and cook until the veggies are fork-tender, usually about 15 to 20 minutes. This gentle boiling coaxes out all their sweet and earthy flavors.

Step 3: Drain and Return to Pot

Once your vegetables are super tender and ready to transform, drain them well in a colander and then return them to the pot. That residual heat helps evaporate any last bit of water, keeping your Mashed Carrots and Parsnips nice and fluffy rather than watery.

Step 4: Add Butter, Cream, and Seasonings

With the veggies back in the pot, it’s time for the rich, creamy magic! Add in the butter, cream (or milk), salt, and black pepper. This is the step where everything comes together in glorious harmony.

Step 5: Mash Away

Get out your potato masher or a hand mixer and start mashing until you reach a velvety, smooth texture. Taste, and adjust the seasoning until it’s irresistible. For a finishing touch, stir in a pinch of nutmeg or sprinkle on fresh herbs if you’d like that extra pop of flavor.

How to Serve Mashed Carrots and Parsnips

Garnishes

A swirl of butter melting into the hot mash, a sprinkle of chopped parsley or thyme, or a tiny pinch of nutmeg all take Mashed Carrots and Parsnips from simple to stunning. Don’t be shy about adding a final colorful or aromatic flourish before serving!

Side Dishes

Pair these creamy mashed veggies with roasted chicken, turkey, or a hearty vegetarian loaf. They love sitting beside classic comfort foods like meatloaf, grilled salmon, or even a simple salad when you want something on the lighter side.

Creative Ways to Present

For dinner parties or special family meals, serve Mashed Carrots and Parsnips family-style in a rustic bowl or dolloped onto each plate with an artful swirl. You can even pipe them (using a large pastry bag) for a little extra wow factor!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then scoop the Mashed Carrots and Parsnips into an airtight container. They’ll keep happily in your refrigerator for up to three days without losing that delicious flavor.

Freezing

To freeze, portion the mash into freezer-safe containers or zip-top bags (flatten for easy stacking), and freeze for up to two months. Thaw overnight in the fridge for a fuss-free, vibrant make-ahead side.

Reheating

Reheat gently on the stove over low heat, stirring often and adding a splash of milk or cream to restore their silky texture. The microwave works too—just heat in short bursts and stir between each one to make sure the mash heats evenly.

FAQs

Can I make Mashed Carrots and Parsnips vegan?

Absolutely! Just swap in olive oil or vegan buttery spread for the butter, and use your favorite non-dairy milk. The texture and flavor will still be creamy and wonderful.

Do I have to peel the carrots and parsnips?

While you don’t have to, peeling ensures a silky smooth mash and removes any tough or bitter skin. If your veggies are young and fresh, a good scrub might suffice in a pinch.

Can I roast the vegetables instead of boiling?

Yes! Roasting adds an incredible caramelized depth to the Mashed Carrots and Parsnips. Toss the chopped veggies with oil, roast at 400°F until tender, then mash as usual for extra flavor.

What can I do if my mash is too watery?

If your mash ends up loose, let it sit uncovered on low heat for a few minutes while stirring to help excess moisture evaporate. You can mash in a bit more butter or a scoop of instant potato flakes if you need extra thickening.

Is this dish kid-friendly?

Definitely! The natural sweetness of the carrots makes Mashed Carrots and Parsnips especially appealing for kids—plus, the pretty color and creamy texture are always a hit at the table.

Final Thoughts

If you’re craving a veggie side that’s vibrant, cozy, and just a little unexpected, it’s time to let Mashed Carrots and Parsnips steal the spotlight at your next meal. Whether you serve them up for a festive dinner or a regular weeknight craving, this mash is guaranteed to win over everyone at the table—so why not give it a try tonight?

Mashed Carrots and Parsnips Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Creamy and flavorful, this Mashed Carrots and Parsnips recipe is a delightful twist on traditional mashed potatoes. With a hint of sweetness from the carrots and earthy notes from the parsnips, this side dish is perfect for any meal.

Ingredients

Scale

Ingredients for Mashed Carrots and Parsnips:

1 pound carrots, peeled and chopped
1 pound parsnips, peeled and chopped
2 tablespoons unsalted butter
1/4 cup heavy cream (or milk for a lighter version)
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of nutmeg or chopped fresh herbs (like parsley or thyme) for garnish

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Instructions

Cook the Carrots and Parsnips: Place the chopped carrots and parsnips in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until both vegetables are tender, about 15–20 minutes.
Drain and Mash: Drain well and return the cooked vegetables to the pot. Add the butter, cream, salt, and pepper. Mash using a potato masher or hand mixer until smooth and creamy.
Season and Serve: Taste and adjust seasoning as needed. Serve warm, garnished with fresh herbs or a pinch of nutmeg if desired.