parsnip rosemary mashed potato

It’s December – officially Christmas month! And that means I can indulge in some food with festive flair! Last night I decided to make myself a good old stew with some great festive treats in it (read: chestnuts, cranberries). I was going to make myself some plain mash to go with it. But while I was at the supermarket picking myself up the ingredients I saw parsnips and a lightbulb went on, I’ll be posting the stew recipe very soon but in the meantime, enjoy these Parsnip & Rosemary Mashed Potatoes – yum!

These are a great side for hearty winter stews or meat dishes. They would be great at the Christmas Dinner table too – we tend to stick to good old roast potatoes in our house but if you felt like serving up a couple of different potato dishes then this is a great contender. Hmm, this mash with some beautiful gravy drizzled over it – I just want to make them (eat them) all over again now! I should remember not to do recipe write ups when I’m hungry…

rosemary parsnip mashed potato

You could absolutely make these ahead of time and just reheat when you are ready to serve. They will happily sit in the fridge for 2-3 days. You could reheat on the hob with a knob of butter or you could microwave if you a feeling a bit lazy (or want less washing up).

Since you cook the whole job lot in one pan these aren’t any greater work than making standard mash – just chop the parsley into much smaller pieces than the potato to make sure it will cook quickly enough (and before the potato has turned into mush). Definely not too much hassle to cook for one person – particularly if you knock up a couple of portions and eat over a couple of days.

What are your favourite festive potato recipes? I’d love to hear them!

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Parsnip & Rosemary Mashed Potatoes

Recipe by carolineCourse: DinnerCuisine: Side DishDifficulty: Easy


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Sweet parsnips combined with silky mashed potatoes flavoured with rosemary. A great festive side dish!


  • 150g peeled potatoes – floury variety, such as Maris Piper

  • 75g peeled parsnips

  • 1 tbsp sour cream

  • 10g butter

  • few sprigs of rosemary – leaves removed and chopped


  • Chop the potatoes and parsnips. Cut the potatoes into large chunks and the parsnips smaller ones.
  • Place the potatoes and parsnips into a pan. Cover with cold water and add a good pinch of salt. Place on a hob over a high heat. Bring to the boil and cook for around 20 minutes – until tender.
  • Drain potatoes into a colander and then use a ricer to mash the potatoes back into the pan. You can use a masher and a bowl if you prefer.
  • Add the butter, sour cream and rosemary and combine everything well. Serve and enjoy!

One Thought on “Parsnip & Rosemary Mashed Potatoes”

  • Delicious! I’ve made this recipe twice now – once with the ricer and once by mashing. I preferred the chunkier version (and easier clean-up) from mashing, but both worked great with a hearty winter meal. I don’t think I’ve ever tried parsnips so this was a good introduction to this root vegetable.

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