Parsnip and potato mash

A smooth parsnip and potato mash is a lovely side dish for meat and stews. A festive puree with an earthy and sweeth flavor of the parsnip.

40 minutes 8 people Side dishes
Parsnip and potato mash


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  • 700 gram floury potatoes
  • 800 gram parsnip
  • 60 gram dairy butter
  • 130 ml full fat milk
  • few sprigs of fresh thyme
  • pepper and salt to taste
Parsnip and potato mash ingredients
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Kitchen equipment

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  • potato peeler
  • cutting board & chef's knife
  • large pan
  • colander
  • fine sieve and a large spoon or use a potato masher
  • spatula or wooden spoon


40 minutes 8 people Side dishes

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Preparation -- 30 minutes

Peel the potatoes, rinse them and chop them in chunks. Peel the parsnips, remove the ends and also chop them into chunks. Add the potato and parsnip chunks to a large pan, fill with water and some salt and bring to a boil.

The exact time depends on the thickness of the chunks. Meanwhile remove the stems of the thyme. Heat butter along with milk and thyme leaves until lukewarm and set aside, this way the thyme flavour will enhance.

Don't use too much thyme, you just want a hint of thyme. 

Parsnip and potato mash
Parsnip and potato mash

Finishing the parsnip and potato mash -- 10 minutes

Drain the potatoes and parsnips as soon as they're soft. You can rub them through a fine sieve with a large spoon for the smoothest puree. You can also use a potato masher, it will be slightly less smooth.

Gradually add the milk mixture and season with pepper and salt. Theres no need to sift the milk first, because they're not very many thyme leaves in relation to the puree. Enjoy!

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