Mashed Parsnip and Apples
Recipes > Dinner > Side Dishes > Mashed Parsnip and Apples

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Recipe Checklist:
  • 1 lb. Parsnips (Peeled & Parmentier)
  • 1 lb. Figs (Prepped & Quartered)
  • 1 Cup of Water
  • 1 T Whole Butter (unsalted)
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • Heavy Cream
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Food Processor or Potato Masher
  • Medium Saucepan
  • Measuring Cup
  • Measuring Spoons
Estimated Time
45 Minutes
Serves 4-6
+ -



Begin your preparation by Peeling & Trimming the Parsnips and then taking them to a Parmentier. Next, Prep the figs by washing them and cutting off the top where the stem was attached, before quartering them. This preparation can be done up to 2 days in advance.

As part of your preparation, you will also want to set up your Food Processor if you are planning to go that route.


When you are ready to begin the active method for the Mashed Parsnips and Figs, place the water, Parmentier Parsnips into a medium Saucepan. Cover the pan and bring them to a Boil on High Heat.

Once a Boil is achieved, reduce the temperature to Medium Heat and cook (still covered) for 15-20 minutes or until the Parsnips are tender all the way through. Use the Knife Test to double check their tenderness.

When the Parsnips are tender, shut off the heat, and Strain. Next, add in the Whole Butter and a Dash of Heavy Cream. Now break out your Potato Masher. Mash both the Figs and Parsnips in the Saucepan until they are smooth.

Optionally, if you have a Food Processor and prefer to work with it here, transfer the Figs and cooked Parsnip to the Food Processor.Add in the Whole Butter and a Dash of Heavy Cream before pulsing the ingredients together. Pulse them until they are smooth.

Once the mash is smooth, season it with Kosher Salt and Black Pepper to taste.  Serve immediately, or Hold them Warm for service for up to 2 hours.