Fluffy and creamy parsnip and potato mash is an easy and most delicious side. Parsnip adds a little sweetness and slight nutty flavour to traditional mashed potatoes as well as making a pleasant change. Keep it dairy-free for vegans and the skins on for extra nutrition.
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Mashed potatoes are one of the best comfort foods out there. They’re easy-to-make, conjure up nostalgic childhood meals and are an essential component to various pies including shepherd’s pie. And wherever would sausages be without them? Why not take them to a new level with the cunning addition of parsnip and garlic?
Do You Need To Peel Potatoes To Make Mash?
Not only do you not have to peel potatoes to make good mash, but it’s so much better to keep the skins on. Much of the flavour is in the skins, but more importantly, most of the beneficial nutrients are found there too. This is also true for parsnips.
If you can get organic potatoes and parsnips, so much the better. This is because they’re both root vegetables, so they’re more likely to absorb pesticides, herbicides and insecticides.
Most potatoes you buy these days are thin skinned and blemish free, so it’s really easy to incorporate the skins into the mash. If you mash the potatoes and parsnips well, the skin is barely discernible. True it won’t be quite as smooth as traditional peeled mash, but it’s just as delicious, if not more so.
How To Make Parsnip and Potato Mash Vegan?
Vegan mash is really delicious. For sure it tastes a bit different to mash that’s full of butter, milk or cream, but it still has the same creamy and fluffy qualities that we all love so much.
It’s actually really easy to make any mash vegan. All you need is a good quality extra virgin olive oil. Swap this for butter and you’re away. Depending on the type of mash, you can also add some plant-based milk. I definitely recommend this addition for my parsnip and potato mash as potato absorbs so much liquid and the milk will help to give it a creamy consistency.
I don’t alway make my parsnip and potato mash vegan, but often I do. It’s more inclusive for a start. I have quite a few friends and family members that are either dairy intolerant or vegan. In a bid to cut down on my own dairy consumption, I also make a lot of vegan dinners.
Vegan Parsnip and Potato Mash
Start by scrubbing the parsnip and potatoes. There’s absolutely no need to peel, unless skins are particularly knobbly or blemished. Most potatoes you buy these days are both clean and thin skinned.
How to Cook Parsnips and Potatoes for Mash
Chop the potatoes into chunks and the parsnips into slightly smaller chunks. Parsnips generally take a little longer to cook, but you want both to be ready at the same time.
I always boil a clove of peeled garlic with either straightforward potato mash or this parsnip and potato mash. It adds a subtle garlic flavour which enhances the mash without being in the least bit overwhelming.
Cover the potatoes, parsnips and garlic with cold water. Bring to the boil and simmer for up to fifteen minutes. You know they’re done when you can slip a knife or fork in easily.
It’s best to drain the veg as soon as they’re done so that the potatoes, in particular, don’t absorb more water than they need. Place them back in the pan and put onto a low heat whilst you add the remaining ingredients and mash everything together. This helps to dry out the potatoes, but also stops your parsnip and potato mash getting cold.
If you try mashing potatoes without adding any fat or liquid, they will turn out dry with a less than pleasant texture. As potatoes absorb a lot of liquid, it’s a good idea to add plenty to the mash.
How to Mash Parsnips and Potatoes
I add a good quality extra virgin olive oil instead of butter / cream and also include plant-based milk. Both are an essential component if you want delicious fluffy and creamy mashed potatoes with parsnips.
I tend to use cashew milk as that’s my favourite all rounder, but really any milk will do, so use whatever you’ve got to hand.
Add a good grinding of black pepper, then mash everything together. You can do this with a fork, but you’ll get a smoother result with a potato masher*.
I don’t add any extra salt as I use salt in the boiling water, but if you feel it needs some more, add a pinch or two. Just taste the mash before adding.
Keep warm until you’re ready to serve. Then enjoy it with your favourite sausages and gravy. Or as an accompaniment to pretty much anything else you fancy.
Vegan Parsnip and Potato Mash Top Tips
Add a peeled clove of garlic to the vegetables as they’re boiling.
Use floury potatoes to make mash. New or waxy potatoes are a bit too hard and won’t give the fluffy texture and creamy mouthfeel we all love. Good floury potatoes include: Vivaldi, King Edward, Maris Piper, Desiree and Yukon Gold.
If your parsnip is really old, it might have a tough core. You’ll notice this when chopping. If it has, take it out as it won’t mash well and its fibrous nature doesn’t make for a pleasant eating experience. Luckily, most parsnips you buy are absolutely fine.
The parsnips and potatoes are done when a fork or knife slips in easily. But try not to overcook them or the potatoes will take in too much water and you’ll end up with mush rather than mash.
Keep the water for stock. Parsnips, in particular, have a lovely sweet flavour that makes a great addition to soups and stews.
Once you’ve drained the veg, place them back on the heat whilst you add the remaining ingredients and mash it all together. This helps to dry the potatoes by eliminating any excess water and keeps the mash nice and warm.
You can use a fork to mash the parsnips and potatoes, but unless you’re going for a particularly rustic feel, you’ll get a much better result with a potato masher*. Don’t use a blender of any kind as it will likely turn your mash into a gloopy mess.
Scatter some chopped fresh herbs over the top for an extra flourish. Parsley or chives are perfect.
Other Vegan Side Dish Recipes You Might Like
- Braised red cabbage
- Roasted cauliflower with smoked paprika & cocoa
- Rosemary chips
- Sticky chilli boccoli
- Stir-fried Brussels sprouts with leeks, ginger & chilli
- Stuffing balls with chestnuts & tempeh
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegan parsnip and potato mash, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Parsnip Potato Mash. PIN IT.
Parsnip and Potato Mash – The Recipe
Parsnip and Potato Mash (Dairy-Free)
- 3-4 floury potatoes (about 400g)
- 1 parsnip (about 150g)
- 1 clove garlic – peeled
- ½ tsp sea salt + a pinch for seasoning
- 2 tbsp extra virgin olive oil
- 2-3 tbsp plant-based milk (I use cashew milk)
- good grinding of black pepper
- Cut the potatoes into large chunks and the parsnips into slightly smaller ones.
- Place into a suitably sized lidded pan along with the garlic clove. Cover with cold water, add the salt and bring to the boil. Turn the heat down and simmer for around twelve minutes, with the lid on, or until just tender.
- Drain the potatoes, reserving the water to use as stock for soup or something similar.
- Place back on the heat and add the olive oil, two tablespoons of plant milk and pepper. Mash well with a fork or, better still, a potato masher*.
- Test for flavour and consistency. It might need a bit more milk, some salt or extra pepper. Or it might need a bit more mashing.
- Serve straight away or keep warm whilst you finish off any other dishes you’re making for the meal.
I’m sharing this recipe for parsnip and potato mash with Melissa Traub for #CookBlogShare.
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