- Prep time
- 10 minutes
- Cook time
- 35 minutes
- 6-8 servings
Parsnips are deliciously versatile root vegetables that make for a sweeter alternative to classic mashed potatoes.
- 4 pounds parsnips, peeled and chopped
- 1 small yellow onion, chopped fine
- ½ gallon milk
- 1 tablespoon kosher salt
- ½ teaspoon fresh thyme
- ½ teaspoon garlic powder
- ½ cup unsalted butter
In a 6-quart pot, cook parsnips and onion with milk, salt, thyme and garlic powder until parsnips are very tender, about 30 minutes.
Drain parsnip and onion mixture, reserving the milk. In a food processor or blender, puree the cooked parsnips and onion, adding butter and reserved milk 1 cup at a time as needed for desired consistency.