Recipe: Rosemary Garlic Potato and Parsnip Mash

Parsnips and potatoes come together for a delicious mash. Serve it on Thanksgiving, Christmas or even just a random weeknight, it's that easy. At only 120 calories and 4 Weight Watchers SmartPoints per serving, you'll want to save this recipe for many meals to come!

Pro tips:

  • If you prefer very smooth potatoes, use an electric mixer to reach desired smoothness. If you want more of a rustic feel like ours, we use a potato masher.
  • Play around with the types of potatoes. Try red potatoes with the skin on for added color and texture.
  • Check out our Skinny Country Green Beans to serve alongside the potato and parsnip mash!
(Photo: Skinny Mom /

Recipe: Rosemary Garlic Potato and Parsnip Mash

Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 8 servings
Serving size: ¾ cup


  • 1 pound baking potatoes (about 4 small)
  • 1 pound parsnips (about 2 medium or 1 large)
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh minced rosemary
  • ¾ cup unsweetened almond milk
  • ¼ teaspoon salt
  • black pepper, to taste


  1. Peel and chop the potatoes and parsnips in 1- or 2-inch pieces.
  2. Put them in a large saucepan and cover them with cold water. Bring to a boil and cook until fork-tender, 15-20 minutes.
  3. When the vegetables are almost done, heat a small saucepan over medium-low heat.
  4. Add the butter, garlic, and rosemary, and cook until the garlic and butter just start getting browned, about 3 minutes.
  5. Drain the potatoes and parsnips, then put them back into the pan they were cooked in.
  6. Add the butter mixture and almond milk to the potatoes and parsnips. Use a potato masher to mash to desired consistency.
  7. Season with salt and pepper.
Nutrition Information
Per Serving: ¾ cup
Calories: 120
Calories from fat: 30
Fat: 3g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 96mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 4g
Protein: 2g
SmartPoints: 4

The nutrition content of recipes on have been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.