Recipes and Cooking Potato, Celery Root, and Parsnip Mash Be the first to rate & review! This trio of parsnips, celery root, and parsnips is simmered with garlic, onion, and herbs, then finished with a generous drizzle of chive butter. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 55 mins Servings: 12 Yield: 9 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 213 Calories 12g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.