Parsnip Potato Puree

  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 6 servings
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1 bay leaf

1 1/2 pounds parsnips, peeled and cut in half

1 1/2 pounds russet potatoes, peeled and quartered

1 stick butter, softened

1 cup heavy cream

1/2 cup grated Parmesan


Salt and pepper


  1. 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 flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.

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