Parmesan-Parsnip Mashed Potatoes

Total Time
35 min
15 min
20 min
Mashed potatoes get skinny by swapping parsnip for some of the spuds. The parsnips add a lovely sweetness. Carrots would also work well and add flecks of orange color.


uncooked Yukon gold potato(es)

1 pound(s), cut into 1-inch chunks

uncooked parsnip(s)

2 cup(s), peeled, cut into 1-inch chunks

fresh thyme

3 sprig(s)

fresh thyme

1 Tbsp, chopped

reduced-sodium chicken broth

4 Tbsp

olive oil

2 Tbsp, extra virgin

grated Parmesan cheese

½ cup(s), such as Parmigiano Reggiano


2 Tbsp, chopped

table salt

½ tsp


  1. In a large saucepan, place potatoes, parsnips and thyme sprigs; add enough water to cover ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15 to 20 minutes; drain and discard thyme sprigs.
  2. Return potatoes and parsnips to saucepan; add broth and oil. Mash to chunky consistency; stir in chopped thyme, cheese, chives and salt. Yields about 1/2 cup per serving.


The mashed potatoes can be made up to 2 days ahead and refrigerated. They can be reheated in the microwave, on HIGH, covered, 2 to 3 minutes until hot.If you have basil-flavored olive oil, use it instead of plain olive oil. Then garnish your dish with small basil leaves.

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