Buttery mashed Mayocobas with parsnips and frizzled rosemary

Buttery mashed mayocobas with Primary Beans Mayocoba beans

Creator notes

Creating a Thanksgiving side to rival mashed potatoes is no small feat, but these mashed Mayocobas give them a run for their money. I paired naturally buttery Mayocobas with sweet, peppery parsnips, leaving room for autumnal additions like heavy cream, spices, rosemary, and a healthy dose of butter. 

– Jackie Young (@cookwithjackie)

Featured bean: Mayocoba

Other beans to try: Cannellini

Take 'em from dried to cooked with our guide

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Buttery mashed mayocobas with Primary Beans Mayocoba beans



  • ½ lb dried Primary Beans Mayocoba beans
  • 1 lb parsnips, peeled and chopped into large chunks
  • Kosher salt and freshly ground black pepper
  • 5 tbsp butter, divided
  • 3 garlic cloves garlic, sliced
  • 1 bay leaf
  • ¼ tsp nutmeg
  • ¾ tsp white pepper
  • ½ cup heavy cream
  • 2 sprigs of rosemary, leaves picked


    Prepare the beans and parsnips: Combine beans and parsnips in a medium pot or Dutch oven, cover with water and add ¾ tsp salt. Bring to a simmer. After 20-23 minutes, parsnips should be fork tender. Remove parsnips with tongs or slotted spoon and set aside in a medium bowl. Let beans continue cooking. Err on the side of overcooking rather than undercooking these beans – we need them as soft as possible for an optimal creamy texture! When the beans are done cooking, drain cooking liquid and return to pot along with parsnips.

    Make the dairy mixture: While beans finish cooking, drop 3 tbsp butter into a sauce pan over medium heat followed by sliced garlic, bay leaf, nutmeg, white pepper, and 1 tsp salt. Stir to evenly distribute spices and cook for 2-3 minutes until butter starts to bubble. Take off heat, let stand for 4 minutes, then add heavy cream. Stir to combine. This mixture may look broken – that’s okay!

    Mash the beans: Remove bay leaf from dairy mixture and pour over beans and parsnips. Use a potato masher or immersion blender to mash to desired texture. Add salt and pepper to taste.

    Make rosemary butter topping: In another saucepan, add remaining 2 tbsp butter over medium-high heat. When butter starts to foam, add rosemary leaves. Let cook for 30 seconds until frizzled, then immediately take off heat and pour into a small dish.

    To serve: Transfer mashed beans into serving dish. Pour rosemary butter over top and serve any extra alongside beans.


    *Beans and parsnips can be cooked a day in advance. Simply place in a pot over low heat and continue the recipe from step 2.
    *This recipe will make 4-6 side servings of beans. Feel free to double (or even triple!) the recipe to feed more or plan ahead for those coveted Thanksgiving leftovers.

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