We’ve no time for Christmas until the first of December and the snow starts falling on our blog. As soon at that happens we’re in a frenzy of Christmas cake baking (meant to do it November but didn’t happen) and experimenting with possible dishes for the big day. We know not everyone is a fan of parsnips but if you’re a parsnip-loving family we highly recommend this easy variation on ordinary mash. The parsnips give the mash a lovely earthy flavour and it tasted great with our wintry beef & Guinness stew. The Northern Irish contingent in this household insists on the obligatory garnish of a generous blob of salted Irish butter.
Creamy parsnip mash – serve 4 (or more if you have lots of other side dishes too)
- 900g potatoes, quartered (or halved if small)
- 3 parsnips, chopped
- 4 tbsp double cream
Boil the potatoes and parsnips until tender, then drain and mash with a large knob of butter and the double cream. Season well with salt and pepper.
Jono & Jules do food & wine 
[…] I am in the mood for all kinds of winter cooking. Really want to try all of these winter recipes: Creamy Parsnip Mash, Stuffed Roast Beef & Cheddar Hand Pies, Butternut, Lentil and Quinoa Chili and Cranberry Apple […]
I love parsnips, but something strange about them these days. They take forever to roast, and even if I par boil them the core remains tough. I’ve given up on parsnips.
Ah that’s a pity. Recipes sometimes suggest cutting the core out (especially if they’re big). We don’t usually bother but it might help with the cooking. J&J
That’s a thought. Ta.
[…] I am in the mood for all kinds of winter cooking. Really want to try all of these winter recipes: Creamy Parsnip Mash, Stuffed Roast Beef & Cheddar Hand Pies, Butternut, Lentil and Quinoa Chili and Cranberry Apple […]