Mashed Parsnips, Potatoes & Apples

2 - 5
PersonalPoints™ per serving
Total Time
40 min
15 min
20 min
Browned butter gives this side dish that extra something special to make it memorable. It has a nutty flavor that can turn almost any dish from ordinary into extraordinary. Stirring the browned butter into mashed parsnips, potatoes, and apple that are seasoned with salt, pepper, and fresh thyme becomes a delectable side dish that requires just 15 minutes of prep time. Parsnips are a root vegetable with an earthy flavor from the same family as parsley and carrots—they look like white carrots. Look for parsnips that are very white; the whiter the flesh, the sweeter the parsnip. Try to choose small or medium sized parsnips, which will last less woody than larger ones.


Uncooked parsnip(s)

1 pound(s), peeled and cut into 1/2-inch slices

Uncooked Yukon gold potato(es)

1 pound(s), peeled and cut into 3/4-inch chunks

Fresh apple(s)

1 large, McIntosh variety, peeled, cored, and cut into 3/4-inch chunks


1 cup(s)

Regular butter

2 Tbsp, unsalted

Fresh thyme

½ tsp, chopped

Table salt

1 tsp

Black pepper



  1. Combine parsnips, potatoes, apple, and water in large saucepan and set over medium heat. Cook, covered, stirring occasionally, until vegetables are softened, about 20 minutes.
  2. Meanwhile, melt butter in small nonstick skillet over medium heat and cook until butter starts to foam. Swirl pan and cook until foam subsides and milk solids turn brown. Pour over parsnip mixture.
  3. With potato masher, mash parsnip mixture until it forms a coarse puree. Stir in thyme, salt, and pepper. Stir water if mixture seems dry, reheating over low heat if needed.
  4. Per serving (about 3/4 cup)