Parsnips lend a delicious sweet, almost nutty flavor to mashed potatoes. Shredded Cheddar cheese and bacon bits are the icing on the cake, so to speak, but you may omit them, if you wish. If you are feeling particularly decadent, stir in some sour cream along with everything else. Yum!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 6 small (about 1-1/2 pounds) russet potatoes, peeled and quartered
- 3 medium parsnips (about 1 pound), peeled, cut into 2-inch lengths, large ends cut again in half to cook evenly
- 1/2 cup half-and-half or milk
- 3 Tablespoons butter, or more to taste
- 1 cup shredded Cheddar cheese
- 4 slices bacon, cooked crisp and crumbled
- 2 Tablespoons snipped fresh chives
- Kosher salt and freshly ground black pepper
Preparation:
Place potatoes and parsnips in a large pot. Cover with salted water and cook until fork tender. Let drain in a colander in the sink and return pot to the burner. Add half-and-half and the butter to the hot pot and stir until butter is melted. Return hot drained potatoes and parsnips to the pot and mash, leaving some small chunks for texture.
Stir in Cheddar cheese, bacon, and chives. Taste and season with salt and pepper.
Gently reheat over low heat, if necessary, before serving.
Yield: 8 to 10 servings
Loaded Parsnip Mashed Potatoes Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Stir in Cheddar cheese, bacon, and chives. Taste and season with salt and pepper.
Gently reheat over low heat, if necessary, before serving.
Yield: 8 to 10 servings
Loaded Parsnip Mashed Potatoes Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
