Creamy Parsnip Carrot Potato Mash
Buttery mash combining parsnips, carrots, potatoes, and onion boiled until tender, then enriched with butter, milk, and pure maple syrup. Garlic cloves cook whole in the pot, infusing subtle flavor throughout this comforting root vegetable side dish.
Ingredients
- 6 to 8 , parsnips
- 6 carrots, peeled and chopped
- 1 large onion, chopped in large chunks
- 1 to 2 garlic cloves, whole
- 8 to 10 medium potatoes, peeled and chopped
- ¼ cup butter
- ½ cup whole milkheavy creamequalricher textureFull guide →
- 1 tablespoon maple syrup, pure, or brown sugarhoneyequaldifferent sweetness profileFull guide →
- salt, optional
- pepper, optional
Instructions
- 1
Peel and chop parsnips, carrots, and potatoes into similar-sized pieces.
- 2
Chop onion into large chunks.
- 3
Bring a pot of water to boil and add parsnips, carrots, onion, whole garlic cloves, and potatoes.
- 4
Cook until all vegetables are fork-tender.
- 5
Drain vegetables thoroughly.
- 6
Mash vegetables together with butter, milk, and maple syrup.
- 7
Season with salt and pepper to taste.
Tips
Chop vegetables into uniform sizes for even cooking.
Leave garlic cloves whole to infuse flavor without overpowering the mash.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently with additional milk if needed.
Prepare and chop vegetables up to 1 day ahead. Store in airtight containers.
Serve warm as a side dish to roasted meats or hearty mains.
Common Mistakes
Do not over-boil vegetables to avoid mushy texture and loss of flavor.
Drain thoroughly to avoid watery mash.