This is mashed potatoes’ underrated cousin. Parsnips bring a sweet, earthy flavor, and topping them with nutty brown butter and crispy shallots takes it to the next level. It’s creamy, easy, and feels just a little more special than the usual mash.
Parsnip Mash with Brown Butter & Crispy Shallots
Servings
4
servings
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Ingredients
2 lbs parsnips, peeled and chopped
3 tbsp butter (or dairy-free alternative)
1/4 cup milk (dairy or non-dairy)
1 shallot, thinly sliced
1 tbsp olive oil
Salt and pepper to taste
Directions
- Boil parsnips in salted water until tender, about 15 minutes. Drain well.
- In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 3–4 minutes). Reserve 1 tbsp for drizzling on top.
- Mash parsnips with the remaining brown butter, milk, salt, and pepper until smooth.
- Heat olive oil in a skillet and fry shallots until crispy. Sprinkle over mash and drizzle with reserved brown butter before serving.
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