Velvety Crockpot Parsnip Potato Mash Tips, FAQ & printable recipe

Tips for success

For the fluffiest texture, use a hand mixer rather than a food processor, which can overwork the potatoes and make them gluey. Whip on low speed just until smooth, then stop.

If you prefer a rustic mash, a potato masher works beautifully and leaves a few small lumps for a homemade feel. Always taste after whipping and adjust salt and pepper — the amount of salt in the cream cheese and stock can vary.

To make browned rosemary butter, melt 2 tablespoons of butter in a small skillet over medium heat. Add a sprig of fresh rosemary and cook, swirling, until the butter turns golden brown and smells nutty, about 2 minutes.

Remove the rosemary sprig before drizzling. This step adds a deep, aromatic flavor that complements the sweet parsnips and creamy mash.

Variations

• Garlic Herb Mash: Add 2 extra garlic cloves and 1 tablespoon of chopped fresh thyme along with the rosemary. Increase the herb cream cheese to 10 ounces for a more pronounced herby flavor.
• Smoky Cheddar Mash: Stir in 1 cup of shredded sharp cheddar cheese and 1/2 teaspoon smoked paprika after whipping. The cheese melts into the mash, adding a smoky, savory depth.
• Vegan Parsnip Mash: Substitute the butter with olive oil and use a dairy-free cream cheese alternative. Use vegetable stock instead of chicken stock. The texture will be slightly less creamy but still delicious.
• Carrot Parsnip Mash: Replace 1 pound of the parsnips with peeled and cubed carrots. The carrots add a touch of sweetness and a vibrant orange color that is perfect for fall.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of stock or milk.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring in a little stock or milk, or microwave in 30-second intervals until hot.

Leftover mash can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over low heat, stirring occasionally, with a splash of milk or stock to restore creaminess.

Alternatively, microwave in 30-second intervals, stirring between each. The mash may firm up when chilled, but gentle reheating will bring it back to a soft, spreadable consistency.

This recipe can be prepared up to 2 days ahead. Cook and whip the mash as directed, then let it cool completely. Transfer to an airtight container and refrigerate.

To serve, reheat in a slow cooker on LOW for 2 to 3 hours, or in a covered dish in a 350°F oven for 30 minutes, stirring occasionally. Add a splash of stock or milk if the mash seems dry.

Serving ideas

Serve this parsnip potato mash as a side dish for roasted chicken, turkey, pork chops, or a hearty beef stew. It also shines alongside roasted vegetables or a green salad for a vegetarian meal. The sweet, nutty flavor of the parsnips pairs well with sage, thyme, or a sprinkle of smoked paprika on top.

For a holiday presentation, spoon the mash into a decorative bowl and create a swirl on top with the back of a spoon. Drizzle with the browned rosemary butter and finish with cracked black pepper and a few fresh rosemary leaves. This mash can also be piped into individual ramekins for a fancy plated side dish.

Frequently asked questions

Recipe card

Velvety Crockpot Parsnip Potato Mash

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 3 lb Yukon Gold potatoes, peeled and cubed
• 2 lb parsnips, peeled and cubed
• 1 cup chicken stock
• 6 cloves garlic, peeled
• 2 sprigs fresh rosemary
• 1 stick butter (4 oz)
• 8 oz herb cream cheese, softened

Instructions

1. Place the cubed Yukon Gold potatoes and parsnips in the slow cooker. Add the chicken stock, garlic cloves, rosemary sprigs, and the stick of butter. Stir gently to coat the vegetables with the stock and butter.
2. Cover the slow cooker with the lid. Cook on HIGH for 4 hours, until the potatoes and parsnips are fork-tender and nearly falling apart. Do not open the lid during cooking to keep the steam inside.
3. Remove the rosemary sprigs and discard. Add the softened herb cream cheese to the slow cooker. Use a hand mixer to whip the mixture until smooth and fluffy, or mash with a potato masher for a more rustic texture.
4. Continue whipping for 1 to 2 minutes, scraping down the sides of the slow cooker as needed, until the mash is light, airy, and completely free of lumps. Adjust seasoning with salt and pepper if desired.
5. Transfer the mash to a warm serving bowl. Drizzle with browned rosemary butter and crack black pepper over the top. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

40 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.