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Creamy Whipped Parsnip Mash

No potatoes, no problem.


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whipped parsnips

whipped parsnips

Update 2018: this parsnip mash is one of the many 36 recipes in my new Instant Pot for Beginners eBook!  Click below to get your copy!

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This is such a simple recipe but one that I feel everyone should have in their arsenal.

Whether you want a lower carb option than regular mashed pots, you’re following the AIP, or just want to change up your side dishes, this fits the bill all around.

Parsnips have such a nice sharp, slightly spicy flavor.  They really don’t need much to make them shine.  I prefer garlic (of course) and sometimes dried herbs, but not always.

For creaminess, hands down mayo is the best. (isn’t mayo the answer to everything??)  If you’re needing an egg-free option, coconut milk works well but there will be the tiniest hint of coconut flavor that lingers.

Best enjoyed topped with slow-cooked meats, preferably straight out of my Instant Pot.

Get a printable PDF of the recipe

Creamy Whipped Parsnip Mash

1 lb. parsnips, peeled & chopped

2 tbsp. butter, ghee, lard, or tallow

2 tbsp. mayonnaise (or coconut cream for egg-free)

2 cloves of garlic, minced

1 tsp. sea salt

½ tsp. black pepper

Optional: crushed herb de provence, dried parsley, or oregano


Bring a minimum 2 quarts of filtered water to a rolling boil in a large saucepan.  Add the parsnips and cook until tender, about 15-20 minutes.  Drain the parsnips and set them aside to steam for a couple of minutes.

In the meantime, add the butter, mayo, minced garlic, sea salt, black pepper, and herbs (if using) to the bowl of a food processor.  Add the cooked parsnips and process until very smooth, about 1-2 minutes, scraping down the sides as needed.

  1. Sandra Watkins McGrandle says:

    How could this be converted to an Instant Pot recipe? 🙂

  2. disqus_djvUwRa7rV says:

    These were excellent. I used olive oil for the “fat” and subbed garlic powder for fresh. I had to boil the snot out of them until they were soft enough to puree. A cuisinart-like machine is a must to get the best result (worth making one more thing dirty in the kitchen). Thanks so much for the recipe and inspiration!

    1. Thank you for the feedback! And I agree about the Cuisinart! 🙂

  3. Henry Cohen says:

    I made this once and it was amazing! I’d like to prep the parsnip in my Instant Pot though. Any ideas how long that would take?? Thanks!!

    1. Yay, thanks for the feedback Henry! I haven’t prepped parsnips specifically in the IP but from the veggies and roots I have worked with, I’ve found that more dense ones like parsnip or sweet potatoes, etc need about 10 minutes under high pressure (1/2-1 cup water regardless of parsnip volume). And lighter veggies like summer squash only need about 5 minutes. Hope this helps. LMK if you try it!

      1. Henry Cohen says:

        Roughly chopped, steamer basket, 7 min manual and quick release. Perfect!

        1. Yay, thanks so much for sharing. I’m glad it worked out well. 🙂

  4. S. Jones says:

    Just made this for dinner along with the Maple Smoked Brisket. Can you say AMAZING! I just learned about parsnips a year or so ago and have only ever roasted them in the oven. These were decadent. Thanks so much for the recipe.

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Your Perfect Paleo
Build-a-Meal Formula

Take your Paleo meals up a notch with my tried-and-true formula for balanced meals that will leave you satisfied & full for hours.

It's free!