Sweet Potato Mash with Parsnip

Ramp up your Thanksgiving menu with this delicious side—The gentle sweetness of this sweet potato and parsnip mash makes a simple and scrumptious combination. Plus, this recipe only dirties one dish from start to finish, so you can focus on more important tasks!

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Aug 21, 2026

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Ingredients list for the parsnip and sweet potato mash

• 1 lb (450g) parsnips, peeled and cut into 1-inch cubes
• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup (125ml) whole milk
• 1/4 cup (50g) packed brown sugar
• 2 tablespoons unsalted butter
• 3/4 teaspoon salt
• A sprig of cilantro
• Olive oil

Directions

1. Put parsnip and sweet potato pieces in a medium pot; cover with 1 inch of cold water. Bring to a boil, then simmer over medium heat for 10 to 15 minutes, until the vegetables are tender. Parsnips should have lost their bitterness.
2. Drain cooked vegetables and return to pot over low heat. Mash with milk, brown sugar, butter, and salt.
3. Divide into individual bowls, drizzle with olive oil and garnish with cilantro.

Photo credit: © Eatwell101.com

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