Move over mashed potatoes! This Parsnip Purée is silky smooth, creamy, and packed with sweet, earthy flavor from tender parsnips, garlic, butter, and fresh thyme. It’s an easy, naturally gluten-free side dish that’s perfect for weeknight dinners and holiday meals alike!

Parsnip puree in a white bowl with serving spoon digging in

I’ve loved parsnips since the first time I tried them. They have a naturally sweet, earthy flavor that’s delicious in everything from my roasted carrots and parsnips to creamy parsnip soup.

I finally decided to try making Parsnip Purée, and it was an instant family favorite. In fact, the first time I served it, I let my family think it was their favorite mashed potatoes. My oldest son declared them the best “mashed potatoes” he’d ever had!

This recipe has been a regular in our dinner rotation ever since. It’s rich and creamy without being heavy, and the garlic and fresh thyme complement the natural sweetness of the parsnips perfectly.

If you’re new to this root vegetable, check out my parsnip produce guide for tips on choosing, storing, and preparing parsnips, along with more delicious ways to use them.

Parsnip mash in a bowl with a pat of butter and thyme leaves

Why you’ll love this recipe:

  • Rich, creamy texture. The parsnips are blended until silky smooth with butter and half and half.
  • Simple ingredients. Made with parsnips, garlic, a few pantry staples, and fresh thyme.
  • Easy to prepare. The parsnips cook in about 10–15 minutes before they’re puréed.
  • Naturally gluten-free. A delicious alternative to traditional mashed potatoes.
  • Perfect for any occasion. Serve it with a weeknight dinner or as an elegant holiday side dish.

Recipe ingredients

You only need a handful of simple ingredients to make this creamy parsnip purée. Butter and half and half add richness without overpowering the naturally sweet flavor of the parsnips, while garlic and fresh thyme add savory depth.

The ingredients are easy to customize based on what you have on hand.

Parsnip puree recipe ingredients
  • Parsnips. These root vegetables look similar to white carrots but have a sweeter, earthier flavor and a slightly starchier texture. Choose firm parsnips, and peel and cut them into evenly sized pieces so they cook at the same rate. For more information, see my guide to parsnips.
  • Garlic. Fresh garlic adds a nice savory flavor, but it may be omitted or substituted with a bit of garlic powder.
  • Butter. I love the flavor that butter adds, and I found that just a few tablespoons did the trick to add richness without masking the flavor of the parsnips.
  • Half and half. The half and half can be substituted with heavy cream, whatever type of milk that you have on hand or a combination of both.
  • Thyme. Feel free to jazz up this dish with your favorite fresh herbs, chives or scallions.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

Parsnip purée is surprisingly easy to make, and the secret to its silky smooth texture is blending the cooked parsnips until creamy.

I prefer using an immersion blender because I can purée everything directly in the pot, which means fewer dishes to wash!

Pro tip: If you don’t have an immersion blender, puree the parsnips in a food processor or blender until smooth. 

See the recipe card below for full instructions.

How to make parsnip puree
  1. Place the parsnips and garlic in a large pot and fill with enough water to cover by 1″. Cover the pot and bring to a boil over medium high heat. Remove the lid and simmer for 10-15 minutes or until the parsnips are fork tender.
  2. Drain well in a colander.
  3. Place the parsnips back in the pot and add the softened butter and half and half. Using an immersion blender, puree the mixture until smooth.
  4. Add the salt, pepper and fresh thyme, and stir well to combine. 
Parsnip puree in a white bowl with butter and thyme leaves on top

Tips for success

  • Cut the parsnips evenly. Cut them into similar-sized pieces so they cook evenly.
  • Cook until fork-tender. The parsnips should be very tender before blending to achieve a silky smooth texture.
  • Drain thoroughly. Excess water can make the purée thin or watery.
  • Adjust the consistency. Add the half and half gradually until the purée reaches your desired consistency. You can substitute whole milk or heavy cream if preferred.
  • Customize the flavors. Fresh thyme complements the sweet, earthy flavor of parsnips, but rosemary, chives, or other fresh herbs work well, too.
  • Storage and reheating. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or half and half as needed.

FAQs

Do parsnips taste like potatoes?

Parsnips have a naturally sweet, earthy flavor that’s more pronounced than potatoes. When cooked and puréed, they have a rich, creamy texture that makes them a delicious alternative to mashed potatoes.

How do you make parsnip purée smooth?

Cook the parsnips until they’re completely fork-tender, then drain them well and blend with butter and half and half until smooth. An immersion blender, food processor, or blender will give you a creamier consistency than a potato masher.

Can you make parsnip purée ahead of time?

Yes! Prepare the purée in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of milk or half and half if needed to restore its creamy consistency.

Serving suggestions

This creamy parsnip purée is delicious with anything you’d normally serve with mashed potatoes. It’s especially good with roasted meats and hearty main dishes.

Storage and reheating

Store leftover parsnip purée in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave until heated through. Add a splash of milk or half and half as needed to restore its creamy consistency.

Parsnip puree in a serving bowl with butter melting on top

More side dish recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Parsnip puree in a white bowl with serving spoon digging in

Creamy Parsnip Puree Recipe

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Parsnip Puree recipe is creamy, flavorful and will become your new favorite side dish!  It's lower carb than mashed potatoes, naturally gluten-free and is great with anything you're serving!
Print Recipe Pin Recipe

Save This Recipe

Enter your email and we'll send it straight to your inbox. You'll also get updates + new recipes weekly.

7
reviews
Leave a Review »

Equipment

Ingredients

  • 3 lbs. parsnips peeled and cut into 1" chunks
  • 3 cloves garlic smashed and peeled
  • 1/2 cup half and half room temperature
  • 4 tablespoons unsalted butter softened
  • 1 tablespoon chopped fresh thyme or your favorite herbs
  • 1 teaspoon kosher salt if using regular table salt, reduce the amount of salt to 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper

Instructions 

  • Place the parsnips and garlic in a large pot and fill with enough water to cover by 1". Cover the pot and bring to a boil over medium high heat. Remove the lid and simmer for 10-15 minutes or until the parsnips are fork tender.
    3 lbs. parsnips, 3 cloves garlic
  • Drain the parsnips well in a colander.
  • Place the parsnips back in the pot and add the softened butter and half and half. Using an immersion blender, puree the mixture until smooth. If you don't have one, puree in a blender or food processor.
    1/2 cup half and half, 4 tablespoons unsalted butter
  • Add the salt, pepper and fresh thyme, and stir well to combine. Serve and enjoy!
    1 tablespoon chopped fresh thyme, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper

Notes

  • Pro tip: If you don’t have an immersion blender, puree the parsnip mash in a food processor or blender until smooth. 
  • The half and half may be substituted with whole milk or heavy cream, or a combination of both.  Add more or less butter to suit your taste!
  • Customize this recipe by using your favorite fresh herbs, chives or scallions.
  • Store leftovers in an air tight container for up to 3 days and reheat in the microwave until warm and stir.

Nutrition

Calories: 200kcal, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 315mg, Potassium: 670mg, Fiber: 8g, Sugar: 8g, Vitamin A: 270IU, Vitamin C: 31mg, Calcium: 85mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dishes
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!