Carrot Parsnip Mash


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I’m such a fan of carrot parsnip mash. I make this all the time as a side dish and it’s one of my favorite recipes to batch cook and freeze.

Carrot Parsnip Mash |

On the weekend I went to Costco and got a 10 pound bag of organic carrots. That’s a lot of carrots!

And you know what goes great with carrots? Parsnips.

I’ve loved parsnips for a while, so I find it surprising how many people have never eaten them. They’re such a yummy root vegetable and a good source of fiber.

Now, if you have a boat-load of them as I did, it also makes sense to do a big ‘ol batch of mashed carrots and parsnips.

Batch cooking is the best. Especially if you’re busy or always on the go. In under an hour I was able to peel, cook and mash 14 servings of this recipe (which was approximately 4 pounds of carrots plus 4 pounds of parsnips).

I immediately ate one serving and tossed the remainder into the freezer. Now, when I want a quick snack or a beta-carotene boost, all I have to do is reheat for one minute and I’m good to go.


This recipe is very flexible – you can keep the ratio one-to-one or go heavier on the carrots or parsnips…depending on your preference.

And if you’re looking for good, BPA-free storage containers, I highly recommend these.

For more healthy side dish recipes, make sure to check out my Mashed Cauliflower with Garlic and Herbs, Garlic Sautéed Swiss Chard and Classic Potato Salad.


Carrot Parsnip Mash |


Carrot Parsnip Mash

5 from 6 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6
Author: Lisa Bryan


Carrot parsnip mash is a delicious side dish recipe packed with nutrients.


  • 1 pound carrots
  • 1 pound parsnips
  • 2 tbsp butter or ghee, melted
  • salt and pepper


  • Heat a large pot of water on high, until boiling.
  • While waiting for the water to boil, peel the carrots and parsnips. Then slice into 1 inch-sized pieces.
  • Once the water is boiling, add the sliced carrots and parsnips. Reduce heat to medium-low, cover, and simmer for 25-30 minutes or until tender.
  • Strain the carrots and parsnips in a colander.
  • Place into a food processor with the ghee, salt and pepper. Pulse a few times, until they are mashed to your preference. Alternatively, you can mash the ingredients together with a hand masher.


Calories: 121kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 525mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12750IU | Vitamin C: 17.3mg | Calcium: 52mg | Iron: 0.7mg
Course: Side Dish
Cuisine: American
Keyword: carrot mash, Carrot Parsnip Mash, parsnip mash
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Roasted Beet Hummus with Basil Pesto

Spinach Artichoke Dip (dairy-free, paleo) 

Goat Cheese Zucchini Fritters (gluten-free) 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Truly appreciate the way you made this wonderful carrot parsnip mash. Everything is so nicely described that really helped. Looking forward for more such recipes.5 stars

  2. Easy to cook Carrot parsnip mash looks so delicious. A perfect side dish recipe packed with nutrients, goes well with almost everything.5 stars

  3. Oh what a great way to use a lot of carrots! We buy those big bags, too! Can’t wait to make a big batch and add to our freezer.5 stars

  4. This is also one of my favorite dishes! This Carrot Parsnip Mash recipe of yours looks incredibly delicious. I will definitely print this.5 stars