• 18 Ratings

Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).



Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.

  • Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

Cook's Notes

Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.


18 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0