| Total: | 1 hr 10 min |
| Prep: | 40 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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
- Paprika
- Salt and pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 498 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 103 mg |
| Sodium | 695 mg |
| Serving Size | 1 of 6 servings |
| Calories | 498 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 103 mg |
| Sodium | 695 mg |
Reviews
We made this for Thanksgiving and it is a nice twist on the mashers- the family loved them