My 1-Ingredient Upgrade for Better Mashed Potatoes (Works Every Time)

Everyone will want to know what you added to make your mashed potatoes so delicious.

Every year, a good friend I’ve known since high school—who is also a fabulous host—makes a centerpiece turkey and an array of pies, and she gives me free rein to make the sides.

As holiday guests go, having a professional like me around can be pretty useful, and the occasion gives me a chance to show off a little bit. My husband and I tote warm casseroles and pots up to her door, feeling like Santa Claus.

Mashed potatoes are always in one of those pots, but they're not your average spuds. My stealth upgrade for zhushing up the Thanksgiving mash is parsnips.

I discovered the glory of the parsnip while cooking in vegetarian restaurants where root vegetables get the respect they deserve. If you grew up in a parsnip-free household like me, it’s high time you tried them. The long, white roots are amazing in soups and stews, adding a sweet, nutty flavor.

Imagine something softer than a carrot and sweeter than a potato, and you are getting close. When roasted, parsnips become a caramelized, slightly earthy delight.

Why I Love Parsnips in My Mashed Potatoes

Even if you're not sure about eating parsnips on their own, you must try them in mashed potatoes. Boiled and pureed, the parsnips become silky smooth, making the texture of the mash rich even before you add the cream and butter.

The potatoes are still the main flavor, but the subtle nuances of the sweeter parsnip will make your guests perk up and say, “What’s in these potatoes? They’re so good.” You can also roast the parsnips before mashing them, which yields a more assertive, caramelized flavor.

How To Add Parsnips to Mashed Potatoes

To make my mash, I use a ratio of two-to-one potatoes to parsnips. Select medium-sized (two-inch wide) parsnips. The largest parsnips have a tough core. You can use them, but you’ll need to quarter them lengthwise and cut out the core.

Peel the potatoes and put them in their own pan to cook as usual. Peel the parsnips and trim the stem end. Slice into thin rounds and place in a pot, cover with water, and bring to a boil. Start testing them for doneness at around 20 minutes by piercing them with a paring knife. They should be butter-soft.

Then, drain the parsnips well, mash the potatoes and parsnips together, and proceed with your recipe.

If you’re up for it, you can roast the parsnips instead, which adds a deep, caramelized flavor. Toss sliced parsnips with oil and roast in a 400°F oven, covered, for 30 to 40 minutes. When very soft and browned, puree them.

If you’re looking for an upgrade that will surprise and delight everyone at the table, try parsnips. They won’t disappoint.