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Rachael Ray's Garlicky Mashed Potatoes & Parsnips

Rachael Ray's Garlicky Mashed Potatoes & Parsnips


  • 3 large parsnips (about 1 lb.), peeled and cut into 1-inch cubes

  • 3 lb. russet or Yukon Gold potatoes, peeled and cut into cubes that are a little larger than the parsnips

  • 4 large cloves garlic, crushed and peeled

  • Salt

  • 1 cup whole milk, half-and-half, or heavy cream

  • 2 tbsp. butter

  • White pepper or finely ground black pepper

  • ¼ tsp. freshly grated nutmeg

  • Chopped chives or parsley, for serving


  • Step 1

    In a large pot, cover the parsnips, potatoes, and garlic with a couple of inches of cold water. Bring to a boil over high, season generously with salt , and cook until tender, 20 to 25 minutes.

  • Step 2

    Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts.

  • Step 3

    Drain the vegetables. For a smooth mash, pass the vegetables through a food mill. For a more rustic mash, transfer the vegetables to a large bowl and smash with a potato masher. Stir in the milk mixture; season with pepper and the nutmeg.

  • Step 4

    Transfer to a serving bowl and top with the chives or parsley.