Potato, Celery Root, and Parsnip Mash

This trio of parsnips, celery root, and parsnips is simmered with garlic, onion, and herbs, then finished with a generous drizzle of chive butter.

Potato, Celery Root, and Parsnip Mash
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
55 mins
9 cups


  • ¼ of a medium onion

  • 6 garlic cloves, peeled

  • 3 tablespoon kosher salt

  • 2 sprigs fresh rosemary or thyme

  • 2 bay leaves

  • 3 pound Yukon gold or russet potatoes, peeled and cut into large chunks

  • 1 pound parsnips, peeled and cut into large chunks

  • 1 pound celery root (celeriac), peeled and cut into 1/2-inch slices

  • ½ - ¾ cup butter, at room temperature and cut up

  • ¾ - 1 cup warm half-and-half, milk, chicken broth, or buttermilk

  • Melted butter and chopped fresh chives


  1. In a 6-qt. pot combine 3 qt. water, the onion, garlic, rosemary, bay leaves, and 3 Tbsp. kosher salt. Bring to boiling. Add potatoes, parsnips, and celery root. Cook, covered, over medium 25 to 30 minutes or until very tender when pierced with a knife; drain. Remove and discard herb stems and bay leaves. Return potato mixture to pan. Mash with a ricer or potato masher.

  2. Return pan to low and stir in butter one piece at a time. Stir in enough half-and-half to reach desired consistency. Season with additional salt and black pepper. Serve topped with melted butter and chives. Serves 12.


Prep mash as directed. Transfer to a glass or ceramic baking dish. Cover and chill up to 3 days or freeze up to 1 month (thaw in refrigerator before reheating). To reheat, microwave 5 minutes, stirring once or twice. Or transfer to a 4-qt. slow cooker and heat on low 3 1/2 to 4 hours, stirring every hour.

Take It Easy:

Heat three 24-oz. pkg. refrigerated mashed potatoes according to package directions, stirring and adding 2 minced garlic cloves, halfway through cooking. Stir in 2 to 3 Tbsp. chopped fresh rosemary and/or thyme and 2 Tbsp. softened butter. Top with melted butter and chives.

Nutrition Facts (per serving)

213 Calories
12g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 213
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 966mg 42%
Total Carbohydrate 26g 9%
Total Sugars 3g
Protein 3g
Vitamin C 11.9mg 60%
Calcium 59mg 5%
Iron 1.2mg 7%
Potassium 595mg 13%
Folate, total 29.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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