Classic Irish Carrot & Parsnip Mash

A staple of Irish Sunday and holiday dinners, carrot and parsnip mash is simple, comforting, and full of flavour. Its natural sweetness and light nuttiness create a smooth, creamy side dish made with only four ingredients.

My parents were very British eaters. We were all born in Canada, but meat and potatoes won the show at all meals. Every Sunday dinner I remember growing up was roast beef, mashed potatoes and carrot and parsnip mash.

I hated it as a kid, but like most, as time goes by, this easy side dish grew on me. This recipe is so good that in Ireland, some refer to mashed carrots and parsnips as “sunshine”. It is an easy side dish that goes great with roasted meats and makes the perfect holiday side dish for an Easter ham.

A Quick Peek At The Ingredients

Get the full list of ingredients and amounts needed for this recipe in the recipe card below.

Step-By-Step Made Simple

1. Start by peeling the carrots and parsnips and then cutting them in half so that all the pieces are roughly the same size. This, I find, ensures even cooking so all of the pieces are done steaming until soft at the same time.
2. Steam the vegetables until they are soft enough to mash. You can also roast or air-fry the carrots and parsnips if you want a deeper, more roasted flavour. But if you choose to roast or air-fry, the colour of the vegetables will be darker, not the classic bright white and cream colour.

• Add the steamed carrots and parsnips to a large bowl along with the butter, salt and pepper

• Use a potato masher to mash the ingredients together. I mash just enough so that the carrots and parsnips still remain separate to preserve that nice yellow and orange color contrast. Some people like to puree them in a blender, and you can do that too if you want a super creamy texture, but you will lose the two-tone look. Serve this dish hot!

Leftovers? No Problem!

Store any leftover mashed carrots and parsnips in a tightly sealed container in the fridge for up to 3 days and reheat in the microwave or stovetop. Add a little more butter to restore the creamy texture.

You can also freeze this recipe if you want an easy make-ahead side. Freeze it in a tightly sealed container for up to 3 months. I like to thaw it first overnight in the fridge and then reheat it in the microwave or stovetop.