shed Parsnips and Potatoes- cook for your life- anti-cancer recipes

Parsnip & Potato Mash

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

This quick and delicious Parsnip & Potato Mash recipe is a perfect side to accompany many entrées. It’s great source of vitamin C and potassium, and it’s very yummy!


Nutrition Facts


261 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


47 g


5 g


8 g


5 g


625 mg


  1. Place the parsnips and potatoes in a large pot and cover with cold water. Add salt to taste.
  2. Bring the pot to boil over high heat, then reduce to a simmer. After 15 minutes, poke the vegetables with a fork to test if they are tender. When vegetables yield easily with a fork, drain in a large colander.
  3. In a large bowl, mash the vegetables with a potato masher or electric mixer until smooth.
  4. Season with olive oil, salt and pepper. Serve warm.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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