Easy to make and full of flavor, this classic mash is perfect for cozy family dinners, holiday feasts, or as a delicious alternative to plain mashed potatoes.
This makes a really delicious side dish for the holidays but works well for any meal. I love the balance of flavors with the parsnips and the potatoes. Parsnips are naturally sweet and the potato helps to prevent them from being too sweet.
Not only is this a very easy dish to put together but it comes together quickly and easily, making it ideal for a weeknight supper if you wish, but with a delicious flavor that you wouldn't mind serving to guests. The addition of some creamed horseradish really adds another lovely level of flavor to what essentially is a very simple, yet very tasty side dish!
This goes very well with Beef, Lamb, any kind of roasted poultry, and fish. Salmon is especially nice served with this.
On this day I served it with some beef, gravy and steamed carrots. Altogether this made for a really delicious meal that I really enjoyed!
INGREDIENTS NEEDED
TO MAKE
PARSNIP & POTATO MASH
Other than the seasoning you only need a few simple ingredients to make this delicious mash!
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
You will end up with more parsnips than potato. If the centers of your parsnips look particularly woody, remove and discard. In that case you may need an extra parsnip.
I used russet potatoes. In the U.K. you could use a Maris Piper or a King Edward potato. Any good mashing potato will work. New potatoes are not suitable.
I use salted butter.
In the U.K use double cream.
Creamy horseradish is grated horseradish which has been mixed together with a bit of cream. It is not as hot as the plain grated horseradish.
HOW TO MAKE PARSNIP & POTATO MASH
This delicious side dish goes together quickly and easily.
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water. (Make sure your parsnips and potatoes are of an equal size for even cooking. Also make sure they are completely submerged in the water. Start with cold water.)
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork. (They should be close to falling apart, but still holding their shape.)
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture. (Shaking them over the heat helps to prevent a soggy mash. For a really smooth finish use a potato ricer. Otherwise use a potato masher. You can even whip them smooth using an electric hand mixer if you wish.)
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper. (Don't skip heating the cream, horseradish and butter together. This will give you the best flavor and consistency.)
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
DELICIOUS VARIATIONS
Here are a few ways of varying this dish that are also very tasty!
- Add roasted garlic cloves. Just a few will add a lovely depth of garlic flavor. In that case, leave out the horseradish.
- For an herby twist add a few fresh herbs such as chopped fresh rosemary or thyme leaves.
- Replace half of the potatoes with either carrots or sweet potatoes for a delicious and colorful root vegetable mash.
- Turn it into a cheesy mash by grating in some medium cheddar cheese, Emmenthaler cheese or parmesan cheese. Just add to your own taste.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
Yes, this dish can very successfully be made ahead of time. Simply transfer to a covered container and refrigerate. Reheat gently on top of the stove over medium low heat or in the microwave (at 1-minute increments, whisking after each minute.) It will be necessary to add a splash of cream or milk to restore its creamy texture. I would not make it more than 24 hours in advance for the best results.
DO I NEED TO USE HEAVY OR WHIPPING CREAM?
Not at all. Of course, cream brings a delicious richness to the dish, but you can cut the amount of cream in half and replace the other half with milk or stock.
HOW LONG WILL THE LEFTOVERS KEEP?
You can keep any leftovers, covered and refrigerated for up to three days. Reheat as above.
DO I NEED TO USE HORSERADISH?
Not at all, you can completely leave it out if you wish. It does add a lovely kiss of flavor however that is quite enjoyable.
CAN I FREEZE THIS DISH?
Yes, this can successfully be frozen. Simply place into an airtight freezer container, label and date. It will keep well frozen for up to three months. When you are ready to use it, thaw overnight in the refrigerator and reheat as above.
A FEW OTHER
POTATO SIDES TO ENJOY
If the potato is your favorite vegetable as mine is, you might also enjoy the following delicious options!
PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes. In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!
FONDANT POTATOES - At first glance you might be forgiven if you mistake these tasty potatoes for being fried potatoes. They are anything but fried potatoes. They have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside. These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.
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Yield: Serves 4
Parsnip & Potato Mash
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a fabulous side dish for any day and especially for the holidays. Velvety, creamy and comforting. Potatoes and parsnips are perfect partners!
Ingredients
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
Instructions
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water.
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork.
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture.
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper.
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
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