I’ve always adored mashed potatoes. They are to me that quintessential comfort food that brings back fond childhood memories of Sunday family dinners. Even the pickiest of kids (which I was) usually eat mashed potatoes.

To kick it up a notch yet keep the “mashed” theme, we substituted parsnips for the potatoes and added sweet and savory notes with ingredients such as dijon mustard and honey. In a word “divine!”

This is the second time we cooked them and made sure that we purchased a larger quantity than the paltry 4 little “snips” our first go around. You can use a food processor, ricer, or potato masher to obtain your preferred consistency. Use as a side dish for anything that you would normally include mashed potatoes with. You’ll be surprised how much you like them!

About 8-10 parsnips equal 1 1/2 pounds, depending on size, and yield about 3-4 cups of mashed parsnips.

Ingredients and Directions

1. Peel 1 1/2 pounds parsnips and cut into 1-inch pieces (cut out the cores if they’re woody, which is the case in most of the larger parsnips.)
2. Cook in boiling water until they can easily be pierced with a fork, about 7 minutes. Drain well.
3. Purée the parsnips in a food processor (preferable), ricer, or masher.
4. Add 2 tablespoons melted butter,
   1-2 tablespoon(s) cream or milk,
   1/2 teaspoon Dijon mustard,
   and a 1/2 teaspoon honey.
5. Season to taste with salt and pepper.

Peeled, cored and sliced parsnips are ready to be boiled.