Mashed Parsnips and Potatoes with Thyme Infused Butter

Mashed Parsnips and Potatoes with Thyme Infused Butter is a flavorful side dish perfect for large family meals.  A flavorful blend of parsnips and potatoes whipped with milk and thyme infused butter.

A flavorful blend of potatoes and parsnips boiled in chicken broth then whipped with milk and thyme infused butter. If you are looking for a warm and comforting recipe for parsnips this is the one for you. Your mashed potatoes are getting an upgrade with these mashed parsnips recipe.

Parsnip recipes became popular last month not only because they are in season but because they are so versatile. That ugly white root vegetable can really become the star ingredient in some gourmet dishes.

You don’t want to pass by this root vegetable in the produce section. They are closely related to the carrot and actually look exactly like a white carrot.

Variations

• Garlic Thyme Mash: Add 2–3 cloves of smashed garlic to the pot while the vegetables cook.
• Brown Butter Mash: Brown the butter slightly before adding thyme for a nutty flavor.
• Extra Creamy: Add an additional 1–2 tablespoons of butter or a splash of cream.

More Parsnip Recipes

• 60+ Greatest Parsnip Recipes on the web.

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Creamy Mashed Parsnips & Potatoes with Thyme Butter

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These creamy mashed parsnips and potatoes are the perfect cozy side dish. Sweet parsnips blend with tender potato and velvety thyme-infused butter for a smooth, flavorful mash that pairs beautifully with roasted chicken, pork, or holiday meals. Simple ingredients, big comfort.

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Ingredients

• 1 large potato
• 4-5 parsnips
• 1 cup chicken broth
• 1 cup water
• ¼ cup whole milk
• ¼ teaspoon salt (plus more to taste)
• ¼ cup butter
• 3 sprigs of thyme

Instructions

1. Bring liquids to a boil: In a medium pot, bring the chicken broth and water to a boil.
2. Prep vegetables: Peel the potato and parsnips. Chop into even-sized chunks and add them to the boiling broth.
3. Cook: Simmer until the vegetables are fork-tender, 12–18 minutes depending on size.
4. Infuse the butter: While the vegetables cook, melt the butter with the thyme in a small saucepan over low heat. Let it gently warm so the thyme infuses without browning the butter.
5. Drain: Drain the vegetables in a colander, then return them to the warm pot.
6. Mash & whip: Remove thyme sprigs from the butter. Add the infused butter, milk, and salt to the vegetables. Use a hand mixer to whip until smooth and creamy. Adjust seasoning as needed.
7. Serve: Spoon into a serving dish and top with a pat of butter. Serve immediately.

Notes

Cut the vegetables into similar-sized pieces so they cook evenly.

If you prefer a richer mash, replace some or all of the milk with heavy cream.

Potato: Use Yukon gold for extra creaminess or russet for a lighter, fluffier texture.

Chicken broth: Substitute vegetable broth to make this recipe vegetarian.

Milk: Any milk works; dairy-free alternatives like oat or almond milk will also work (though flavor will change slightly).

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 167Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 36mgSodium: 482mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g

All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.

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