Roasted Garlic and Parsnip Mash

Tired of the same old mashed potatoes? Roasted Garlic and Parsnip Mash is a refreshing twist on a classic side dish, offering a creamy, nutty sweetness and deep roasted flavor that elevates any meal.

At dishfoody.com, I’m passionate about putting inventive spins on comfort food, and this mash is the perfect example it’s simple to make yet rich enough for a holiday dinner or special occasion.

With roasted garlic adding depth and parsnips bringing subtle sweetness, this dish proves that humble ingredients can create unforgettable flavor.

Why This Roasted Garlic and Parsnip Mash Recipe Works

• Combines earthy, slightly sweet parsnips with buttery roasted garlic for layered flavor.
• Naturally creamy perfect for those reducing potatoes or wanting a low-GI alternative.
• Works beautifully with roasted meats, fish, or plant-based mains.

Choosing the Right Parsnips for Roasted Garlic and Parsnip Mash

Best Parsnips for This Recipe

Choose small to medium parsnips they’re tender and less fibrous than large ones. The ideal parsnip has a smooth, pale exterior and firm texture without soft spots.

Buying Tips

Avoid parsnips that feel limp or have dark blemishes near the ends. If you can, pick organic ones for better flavor and fewer bitter notes.

Substitutions

Can’t find parsnips? You can use a mix of carrots, turnips, or cauliflower for variety. For extra creaminess, add a single boiled potato to the blend.

Ingredients & Prep for Roasted Garlic and Parsnip Mash

Prep Essentials

You’ll need:

• 2 lbs parsnips, peeled and chopped into 1-inch chunks
• 1 bulb of garlic
• 2 tablespoons olive oil
• ¼ cup heavy cream or milk of choice
• 2 tablespoons unsalted butter or vegan butter
• Salt and black pepper to taste
• Optional herbs: thyme or rosemary for garnish

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roasting the Garlic

Slice the top off the garlic bulb to expose the cloves slightly. Place it on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 40–45 minutes, until the cloves are golden and soft.

Boiling the Parsnips

While the garlic roasts, boil chopped parsnips in salted water for 20 minutes or until fork-tender. Drain well to remove excess moisture.

Combining the Flavors

Squeeze the roasted garlic cloves out of their skins into the drained parsnips. Add butter, cream, and olive oil, blending with a hand masher or immersion blender until silky smooth. Adjust salt and pepper to taste.

Step-by-Step Cooking Instructions for Roasted Garlic and Parsnip Mash

Pre-Cooking Prep for Roasted Garlic and Parsnip Mash

Ensure parsnips are evenly chopped small pieces cook faster and blend more smoothly. Prep garlic ahead to save time during busy meal prep.

Cooking Method for Roasted Garlic and Parsnip Mash

1. Simmer parsnips until soft but not waterlogged.
2. Add roasted garlic directly to the hot parsnips, letting its oiliness coat the mash.
3. Add butter, cream, and a splash of olive oil before mashing.
4. Blend longer for a velvety purée or mash lightly for rustic texture.

Doneness Check for Roasted Garlic and Parsnip Mash

The mash should be smooth and fluffy without grainy bits. If it feels thick, thin it with an extra tablespoon of cream or butter to reach perfect consistency.

Resting for Roasted Garlic and Parsnip Mash

Let sit for 5 minutes before serving the residual heat helps flavors meld and enhances creaminess.

Pro Tips for Perfect Roasted Garlic and Parsnip Mash

Avoiding Watery Texture

Drain parsnips thoroughly and let steam escape before mashing. Excess water dilutes the flavor and texture.

Tool Recommendations

Use a ricer or food processor for the smoothest mash. An immersion blender creates a lighter, whipped version.

Storage & Reheating

Store in an airtight container for up to 4 days or freeze for a month. Reheat gently in a pot with an extra splash of milk or butter to restore creaminess.

Flavor Variations for Roasted Garlic and Parsnip Mash

Spicy Twist

Add a pinch of cayenne or horseradish for heat and tang.

Keto/Paleo

Swap heavy cream for coconut cream and butter for ghee or olive oil to keep it dairy-free and low-carb.

Global Flavors

• Mediterranean: Blend in roasted red peppers and drizzle with olive oil.
• French Inspired: Add a hint of truffle oil or herbes de Provence.
• Asian Fusion: Stir in miso paste and sesame oil for umami depth.

Serving Suggestions for Roasted Garlic and Parsnip Mash

Serve as a side dish with roasted chicken, grilled salmon, or lentil loaf for vegetarians. It pairs wonderfully with braised short ribs, sautéed greens, or holiday fare like turkey and stuffing. For presentation, finish with a pat of butter, olive oil drizzle, and a sprinkle of fresh herbs.

FAQs for Roasted Garlic and Parsnip Mash

Can I make this ahead of time?
Yes prepare a day in advance, refrigerate, and reheat gently on the stove. Add a bit of cream to revive its smooth texture.

How do I roast garlic perfectly?
Always roast garlic in foil to lock in moisture; never skip olive oil it ensures caramelization and prevents burning.

Can I mix this with potatoes?
Absolutely! Combining parsnips with potatoes makes for a balanced, slightly sweeter mash.

Conclusion

Roasted Garlic and Parsnip Mash turns a humble root vegetable into a sophisticated side dish with incredible depth of flavor. Creamy, garlicky, and a perfect comfort food alternative to traditional mash, it brings elegance to every meal from cozy weeknight dinners to festive occasions. Visit dishfoody.com for more easy, heartwarming recipes that blend tradition with creativity. Try pairing it with our Stuffed Mashed Potato Nests for a truly comforting Southern spread!

Roasted Garlic and Parsnip Mash

Print Recipe

A velvety mash of roasted garlic and sweet parsnips blended with butter and cream for a flavorful twist on traditional mashed potatoes perfect for cozy dinners or holiday feasts.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasted & Mashed
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs parsnips, peeled and chopped
• 1 head of garlic
• 2 tbsp olive oil
• 1/2 cup heavy cream (or milk for lighter texture)
• 3 tbsp unsalted butter
• Salt and pepper, to taste
• Fresh thyme or chives, for garnish

Instructions

• 1. Preheat oven to 400°F (200°C).
• 2. Slice the top off the head of garlic to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft.
• 3. Meanwhile, place chopped parsnips in a pot, cover with salted water, and boil until tender, about 15 minutes.
• 4. Drain parsnips and return to pot.
• 5. Squeeze roasted garlic cloves into the pot and add butter and cream.
• 6. Mash until smooth using a masher or hand blender. Adjust seasoning with salt and pepper.
• 7. Garnish with fresh herbs and serve warm.

Notes

• For extra depth, replace half the cream with chicken or vegetable broth.
• Try mixing in a few roasted potatoes for a lighter flavor.
• This mash pairs beautifully with roasted meats or holiday turkey.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 7g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 25mg

Keywords: Roasted Garlic Parsnip Mash, creamy parsnip mash, garlic mashed parsnips, holiday side dish