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Mashed Parsnip and Potatoes with Thyme Infused Butter


  • 1 large potato
  • 4-5 parsnips
  • 1 cup chicken broth
  • 1 cup water
  • 1/4 cup whole milk
  • 1/4 tsp salt
  • 1/4 cup butter
  • 3 sprigs of thyme


  1. Bring chicken broth and water to a boil
  2. Peel and chop into chunks the potato and parsnips and add to the boiling broth.
  3. In a small sauce pan on low heat add butter and thyme. The butter will melt and the thyme will infuse flavor into the butter.
  4. Cook parsnips and potatoes until tender.
  5. Drain vegetables in a colander.
  6. Place vegetables back into the hot pan and add milk and infused butter.
  7. With a hand mixer whip until smooth.
  8. Serve immediately with a pat of butter on top.