Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 10 min
Prep:
40 min
Cook:
30 min
Yield:
6 servings

Ingredients

Directions

Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baked Potato Wedges

Recipe courtesy of Ina Garten

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Beth's Hash-Brown Potato Casserole

Recipe courtesy of Trisha Yearwood

Parsnip Potato Puree

Recipe courtesy of Anne Burrell

Sweet Potato and Parsnip Puree

Parsnip Puree

Recipe courtesy of Guy Fieri

Parsnip Puree

Recipe courtesy of Tyler Florence

Parsnip Puree

Recipe courtesy of Tyler Florence

Parsnip Puree

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.