Yield
12 servings (serving size: about 2/3 cup)

A teaspoonful of truffle oil goes a long way in this smooth side dish. Parsnips render a pleasantly sweet taste. If you prefer less sweetness, use two pounds potatoes and two pounds parsnips.

How to Make It

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Remove parsnips from the pan using a slotted spoon, reserving 1 1/2 cups cooking liquid. Place parsnips in a food processor. With processor on, slowly add reserved 1 1/2 cups cooking liquid; process until smooth. Add butter, salt, pepper, and garlic; process until combined. Spoon mixture into a bowl; stir in oil.

Ratings & Reviews

1hungeryferret's Review

1hungeryferret
February 27, 2014
It was just ok. I made it with all parsnips and I couldn't taste the truffle oil even though I used more than the recipe called for. I had made a roast chicken and the gravy from that helped a lot. I'll keep searching for mashed parsnip recipes...

smith3576's Review

smith3576
December 01, 2008
I thought this was okay. I did a parsnip potato mix (mostly parsnip). I like parsnips, but I much prefer regular mashed potatoes. I might try it again with a more equal potato parsnip ratio, but the truffle oil is so expensive I don't know if it's worth it. Unless you already know you like parsnips eaten this way, I would skip it.