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This rustic parsnip mash recipe is a delicious side dish with a nice kick of garlic and the fresh flavors of chives and parsley.

rustic parsnip mash in a bowl with a spoon close-up

If you’d like to try a slightly different mashed veggie, then give these mashed parsnips a go! I’m not going to go so far to say that it’s a mashed potato replacement… because let’s face it… you can’t replace mashed potatoes.

But maybe this could replace another veggie side dish. 😉

rustic parsnip mash in a stoneware bowl

I don’t think it has to be one or the other. You could do both (say for a Thanksgiving feast), or just try this recipe if you want something a little different.

I’ve always liked parsnips. They’re a bit sweet and just have a really nice earthy flavor. I think they’re an underrated root vegetable.

mashed parsnips with garlic and chives in a bowl with a spoon

They don’t mash quite the same way as potatoes do, but that’s ok. I repeat… this isn’t meant to replace mashed potatoes. I kept them fairly healthy (ok there’s butter in there), but there’s also Greek yogurt for a bit of tang, plenty of garlic, and fresh chives and parsley. It’s a great flavor combo!

I do suggest coring larger parsnips before cooking them since the middle can be a little tough and woody. All you do is cut the parsnips into quarters lengthwise then cut along the core and remove as much of it as you can. Here’s a visual if you would like to see.

close-up of rustic parsnip mash in a bowl

If you’re in America, I wish you a wonderful Thanksgiving tomorrow! Eat lots of turkey, have lots of mashed potatoes… and maybe some mashed parsnips! 😉

Questions? Ask me in the comments!

This rustic parsnip mash recipe is a delicious side dish with a nice kick of garlic and the fresh flavors of chives and parsley. 
5 from 1 vote

Rustic Parsnip Mash

This rustic parsnip mash recipe is a delicious side dish with a nice kick of garlic and the fresh flavors of chives and parsley.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4


  • 2 pounds parsnips peeled, cored & cut into smaller pieces
  • 2 tablespoons butter
  • 4-5 cloves garlic minced
  • 1/2 cup Greek yogurt
  • Small handful fresh parsley chopped
  • 1 tablespoon fresh chives to taste 


  • Peel the parsnips. Cut them into quarters lengthwise and use a knife to cut the tough core out (it's ok if you don't get it all). Cut the parsnips into smaller pieces.
  • Place the parsnips in a medium pan filled with water. Boil for 25-30 minutes or until they're tender.
  • When the parsnips are almost cooked, add the butter and garlic to a small pan on medium-high heat. Melt the butter and let the garlic slightly cook for about a minute or so (don't let it brown).
  • Drain the parsnips then add the butter/garlic mixture to the pan, along with the Greek yogurt. Mash with a potato masher until desired texture is reached (I prefer a rougher, more rustic mash). Season with salt & pepper and stir in the parsley and chives. 


  • If you want them to be more of a purée, throw them in your blender instead of using a potato masher. Keep in mind that a parsnip mash is not as smooth as mashed potatoes. 
  • Serves 4+

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Hi! I’m Natasha.

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  1. Phyllis says:

    Can’t wait to try this at Easter!

    1. Natasha says:

      Hope you like it, Phyllis! 🙂

  2. Natasha's Sister says:

    5 stars
    Parsnips are my fave. You’re going to make this for me immediately, right?

    1. Natasha says: