As evenings grow darker and leaves begin to fall, autumn has arrived, making comforting dishes like slow-cooked beef or hearty curry more appealing than ever. For those seeking the ultimate comfort food, a generous bowl of buttery mash is hard to beat—but a twist on the classic favourite may be worth considering.
Instead of the usual bag of potatoes, the recipe suggests mashing parsnips instead. The dish blends the root vegetable with cream, salted butter and parmesan, creating a flavourful side that could win over sceptics.
A Decadent, Restaurant-Quality Side
The recipe comes from food blogger Slow the Cook Down, who describes these parmesan mashed parsnips as decadent and “restaurant quality”. She said: “Simple and quick to make, this parmesan mash is so addictive to eat, I'm sure it will become a favorite side dish!”
The natural earthiness and sweetness of parsnips add complexity to the mash. She added: “Parsnips are one of my favorite root vegetables and they have been ever since I was little. I love their natural sweetness and they are perfectly at home on a festive menu or with your favorite Sunday roast.”
Variations and a Festive Guarantee
She even suggested the dish for Christmas, adding: “I guarantee everyone will want seconds.” Alternative versions she proposed include substituting thyme with sage or dill, reducing the Parmesan quantity by half, swapping cream for milk, or adding a luxurious touch with a drizzle of truffle oil.
For purists, she noted the recipe translates equally well when made with potatoes.
How to Make Parmesan Mashed Parsnips
Ingredients:
- 450g parsnips
- 30g tablespoons salted butter
- 60ml cream
- Pinch black pepper
- 1/4 teaspoon garlic powder
- 45g freshly grated parmesan
- Leaves of 6 sprigs of thyme
Method:
Trim the ends from the parsnips. Peel and chop into chunks. Put them in a pot of cold, lightly salted water, ensuring the parsnips are just submerged. Set the pot over a high heat on the hob and bring to the boil.
Boil for approximately 15 to 20 minutes until the parsnips are tender when pierced with a fork but haven't disintegrated. Drain and leave aside. Place the remaining ingredients into the pot used for cooking the parsnips (butter, cream, pepper, garlic powder, parmesan and thyme). Set over a low to medium heat and stir periodically until the ingredients have melted and combined thoroughly. Avoid letting the mixture reach boiling point.
Return the cooked parsnips to the parmesan cream mixture and mash together until the liquid has been fully absorbed.
