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Cheese & Parsnip Mashed Potatoes

 Cheese & Parsnip Mashed Potatoes
My young kids will eat parsnips in this dish! Everyone who tastes it loves the rich, slightly smoky flavor. —Jim Rude, Janesville, Wisconsin
6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 2 medium Yukon Gold potatoes
  • 4 small red potatoes
  • 3 medium parsnips, peeled and cut into 1-inch pieces
  • 2 bacon strips, cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup shredded Havarti cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup heavy whipping cream, warmed
  • 1 tablespoon minced chives
  • 2 tablespoons crumbled blue cheese

Directions

  • Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add
  • the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to
  • coat.
  • Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 425° for 40-45 minutes or until parsnips are tender, stirring
  • once.
  • In a large bowl, mash the potato mixture with Havarti cheese,

2 of 2

Cheese & Parsnip Mashed Potatoes (continued)

Directions (continued)

  • Parmesan cheese, cream and chives. Stir in blue cheese. Yield: 6
  • servings.
Nutritional Facts: 2/3 cup equals 334 calories, 20 g fat (12 g saturated fat), 58 mg cholesterol, 477 mg sodium, 29 g carbohydrate, 4 g fiber, 10 g protein.