Creamy Whipped Parsnip Mash

by Angela Gallardoin Holiday, Instant Pot, Recipes,

19 comments

Creamy Whipped Parsnip Mash • Bare Root Girl (2)

Update 2018: this parsnip mash is one of the many 36 recipes in my newInstant Pot for Beginners eBook! Click below to get your copy!

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This is such a simple recipe but one that I feel everyone should have in their arsenal.

Whether you want a lower carb option than regular mashed pots, you’re following the AIP, or just want to change up your side dishes, this fits the bill all around.

Parsnips have such a nice sharp, slightly spicy flavor. They really don’t need much to make them shine. I prefer garlic (of course) and sometimes dried herbs, but not always.

For creaminess, hands down mayo is the best. (isn’t mayo the answer to everything??) If you’re needing an egg-free option, coconut milk works well but there will be the tiniest hint of coconut flavor that lingers.

Best enjoyed topped with slow-cooked meats, preferably straight out of my Instant Pot.

It's free!

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Enter your email to get a FREE printable PDF of this recipe! You'll also get my weekly letters designed to help you successfully & sustainably transition to a Paleo-style diet.

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1 lb. parsnips, peeled & chopped

2 tbsp. butter, ghee, lard, or tallow

2 tbsp. mayonnaise (or coconut cream for egg-free)

2 cloves of garlic, minced

1 tsp. sea salt

½ tsp. black pepper

Optional: crushed herb de provence, dried parsley, or oregano

Directions:

Bring a minimum 2 quarts of filtered water to a rolling boil in a large saucepan. Add the parsnips and cook until tender, about 15-20 minutes. Drain the parsnips and set them aside to steam for a couple of minutes.

In the meantime, add the butter, mayo, minced garlic, sea salt, black pepper, and herbs (if using) to the bowl of a food processor. Add the cooked parsnips and process until very smooth, about 1-2 minutes, scraping down the sides as needed.

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19 Comments

Sandra Watkins McGrandle says:
November 22, 2016 at 3:31 am
How could this be converted to an Instant Pot recipe? 🙂
Reply
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disqus_djvUwRa7rV says:
January 18, 2017 at 12:03 am
These were excellent. I used olive oil for the “fat” and subbed garlic powder for fresh. I had to boil the snot out of them until they were soft enough to puree. A cuisinart-like machine is a must to get the best result (worth making one more thing dirty in the kitchen). Thanks so much for the recipe and inspiration!
Reply
1. Angela Gallardo says:
  February 14, 2017 at 6:54 pm
  Thank you for the feedback! And I agree about the Cuisinart! 🙂
  Reply
Henry Cohen says:
November 7, 2017 at 2:06 am
I made this once and it was amazing! I’d like to prep the parsnip in my Instant Pot though. Any ideas how long that would take?? Thanks!!
Reply
1. Angela Gallardo says:
  November 7, 2017 at 10:13 am
  Yay, thanks for the feedback Henry! I haven’t prepped parsnips specifically in the IP but from the veggies and roots I have worked with, I’ve found that more dense ones like parsnip or sweet potatoes, etc need about 10 minutes under high pressure (1/2-1 cup water regardless of parsnip volume). And lighter veggies like summer squash only need about 5 minutes. Hope this helps. LMK if you try it!
  Reply
  1. Henry Cohen says:
    November 8, 2017 at 6:42 am
    Roughly chopped, steamer basket, 7 min manual and quick release. Perfect!
    Reply
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    1. Angela Gallardo says:
      November 8, 2017 at 10:22 pm
      Yay, thanks so much for sharing. I’m glad it worked out well. 🙂
      Reply
S. Jones says:
December 14, 2017 at 6:15 am
Just made this for dinner along with the Maple Smoked Brisket. Can you say AMAZING! I just learned about parsnips a year or so ago and have only ever roasted them in the oven. These were decadent. Thanks so much for the recipe.
Reply
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Beth says:
August 24, 2018 at 7:06 am
I usually bake parsnips, thank you for this recipe, SO good, I used my cuisnart instead of a food processor came out fantastic .
Reply
1. Angela Gallardo says:
  September 1, 2018 at 4:51 am
  Thanks for sharing Beth! So glad you enjoyed them. <3
  Reply
Michelle Smith says:
September 9, 2018 at 6:02 am
Delicious! I just mashed them with an old fashioned potato masher. It worked great.
Reply
1. Angela Gallardo says:
  September 28, 2018 at 4:33 am
  Awesome, good to know! I’m glad you loved it.
  Reply
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Ali Heery says:
February 7, 2021 at 11:32 pm
I get a veggie box and I accidentally clicked parsnips the other week. Had no idea what to do with them and I found this recipe. I usually food prep sunday to pack lunch for the week, I keep dipping my spoon into these since they are so delicious. Not sure they will make it to my lunches. Thank you for sharing.
Reply
1. Angela Gallardo says:
  February 26, 2021 at 6:17 am
  Tysm for this feedback! Happy when I can show others some great non-potato mashes 🙂
  Reply
Irm Trev says:
September 15, 2021 at 6:24 am
Do the parsnips need to be peeled ?
Reply