Mashed Parsnips

Here’s another great, lower carb (and higher fiber) substitute for mashed potatoes. In addition to their textural similarities, parsnips also impart a sweetness to the dish…almost like a peppery, nutty, and sweet carrot. Because of how different its flavour is from other mashed potato substitutes that we love (Mashed Celery Root, Mashed Cauliflower, and Mashed Turnip), we try to work this into our rotation whenever it would be the best candidate to support our protein or sauce!

In this instance, we paired it with Honey Bourbon Glazed Beef Rib, but it would also go very nicely with a roast (pork or beef) or to balance out the gaminess of duck, goose, or venison.

Time: 30 Minutes


  • Parsnips (We used 2, and it made a pretty large serving)
  • Butter
  • Milk
  • Seasonings (We used onion powder and salt)


  • Peel and cut your parsnips. Then, put them in a pot with some water, and bring to a boil.
  • Boil until they are soft. Then drain, and put in your food processor.
  • Add your seasonings, some butter, and a little milk (can always add more milk later if you haven’t used enough).
  • Puree, adding more milk or butter as necessary to reach your desired consistency.
  • Pour back into your pot, and heat when you’re about ready to eat.
  • Plate, devour, and enjoy!


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