Mashed Potatoes and Parsnips with Cheddar

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 servings
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2 russet (baking) potatoes, peeled and cubed

1 to 2 large parsnips, peeled and cubed 

Salt and white pepper 

1 tablespoon unsalted butter 

3/4 cups shredded extra, extra, extra-sharp white Cheddar

1/2 cup whole milk 

Freshly grated nutmeg 

2 tablespoons finely chopped fresh chives

Gravy, recipe follows


2 tablespoons butter

2 tablespoons all-purpose flour 

2 cups turkey stock 

1 to 2 tablespoons Worcestershire sauce

Salt and pepper 


  1. In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.


Yield: 4 servings
  1. Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.
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James Briscione

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