Baked Mashed Parsnips

Baked Mashed Parsnips


"This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon."
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1 h servings 404 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
  4. Bake in the preheated oven until golden, 25 to 30 minutes.


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Wow! This recipe elevates parsnips to a whole new level. I couldn't serve sherry to all my eaters so I made individual servings some with and some without and I sampled both. Without it it is...

I made a couple of changes. Firstly, I do not cook with Sherry so I omitted it. Secondly, I had two potatoes left in my pantry and decided to chuck them in. Thank you for the recipe. I love ...

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