Cooking savory mashed turnips and mashed parsnips together is a delicious alternative (or addition next to) our favorite mashed potatoes!

Root vegetables always make for healthy and hearty side dishes. Turnips and parsnips both have a nutty flavor that’s complemented by mixing in a tart green apple. This side dish will level up any holiday table!

close up of Mashed Parsnips and Turnips with melted butter

Mashed Turnips & Parsnips & Apples, Oh My!

Quickly becoming a popular side on holiday tables, mashed turnips and parsnips are the fresh alternatives to ordinary potatoes and carrots! Check out more new and classic holiday side dishes here.

  • This is an easy way to enjoy root veggies and they taste great on a holiday plate.
  • You can simmer these root veggies and add in others like carrots or even a potato or two.
  • Prep this dish a couple of days ahead of time and just reheat before serving.
  • Lower carb root veggies like parsnips, turnips, and cauliflower are inexpensive and so versatile.

ingredients to make Mashed Parsnips and Turnips

Ingredients

VEGETABLES Turnips and parsnips are easy to find and inexpensive. Look for firm, heavy veggies that are evenly colored. Freeze the peels in zippered bags to add when making turkey or chicken broth.

FRUIT Granny Smith is the best variety of apples to use because they add a sweet/tart flavor to them that complements the earthy flavor of the turnips and parsnips.

DAIRY A combination of butter and cream is used in this recipe to finish it off and give great texture and flavor. Season generously with salt & pepper before serving.

Variations

Mashed parsnips and turnips can be switched up in so many ways! Cook them in broth instead of water for a deeper flavor, add some roasted garlic, peeled and chopped rutabaga, carrots or potatoes.

Stir in a sprinkle of brown sugar or even some warm spices like cinnamon if you’d like!

Mashed Parsnips and Turnips cut in a pot

How to Make Mashed Parsnips & Turnips

This tasty dish is sure to be a new holiday favorite, and it’s super easy to make:

  1. Peel & chop ingredients as directed in the recipe below.
  2. Cover with water & boil until tender.
  3. Mash with remaining ingredients & serve.

Mashing Tip: This recipe can be mashed with a hand masher or mixer but we found we got the best (and smoothest) results with a food processor (or a blender). The parsnips are fibrous and won’t mash completely smooth with a hand masher. If you prefer a  more ‘smashed’ and rustic texture, use a hand masher.

blended Mashed Parsnips and Turnips in a food processor

Storing Leftovers

  • Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave
  • Freeze leftover mashed parsnips and turnips in ice cube trays and pop one or two out to add to soups or smoothies for a boost of nutrition!
  • Freeze portions in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw overnight and reheat on the stovetop.

Root Veggie Faves

Did you make these Mashed Parsnips & Turnips? Be sure to leave a rating and a comment below! 

Mashed Turnips and Parsnips

Try this easy & creamy mashed parsnips and turnips recipe. It’s an old-fashioned favorite side dish, perfect for the holidays!


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  • Place turnips, parsnips and apple in a large pot. Cover with water and add 1 teaspoon salt.

  • Bring water to a boil and simmer until fork tender, about 15 minutes. Drain well.

  • Add butter and cream to the pot along with the drained vegetables. Place all ingredients in a food processor or blender *(see note). Pulse until vegetables reach desired consistency.

  • Season generously with salt & pepper to taste.

A potato or a couple of carrots can be added to the pot if desired.
Be sure to drain the vegetables well so the dish is not watery.
This recipe can be mashed with a hand masher or mixer but we found we got the best (and smoothest) results with a food processor (or a blender). The parsnips are fibrous and won’t mash completely smooth with a hand masher. If you prefer a  more ‘smashed’ and rustic texture, use a hand masher.
Store leftover veggies in the refrigerator in an airtight container for up to 4 days.
Freeze in a zip-top bag for up to 8 weeks. Thaw and reheat on the stovetop.  

Serving: 0.5cup, Calories: 130, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 108mg, Potassium: 369mg, Fiber: 4g, Sugar: 8g, Vitamin A: 239IU, Vitamin C: 28mg, Calcium: 50mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Instant Pot, Side Dish

Cuisine American

close up of Mashed Parsnips and Turnips with butter and writing
plated Mashed Parsnips and Turnips with writing
close up of Mashed Parsnips and Turnips with a title
mashing Mashed Parsnips and Turnips and plated dish with a title

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