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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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 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


  • 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 15x10x1-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, Parmesan cheese, cream and chives. Stir in blue cheese.
Nutrition Facts
2/3 cup: 334 calories, 20g fat (12g saturated fat), 58mg cholesterol, 477mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 10g protein.

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