Parmesan Parsnip Mashed Potatoes

Every year I look forward to the Thanksgiving meal. The traditional Thanksgiving meal with little to no variation. You know turkey, mashed potatoes, gravy, broccoli casserole, stuffing..etc. Christmas, however, is different. I look forward to Christmas dinner but there is room for variation. There could be prime rib or ham. Or heck even a seafood feast. The side dishes can be varied too and these Parmesan Parsnip Mashed Potatoes would be the perfect variation of everyone’s favorite side dish.

I first got the idea to add a parsnip to my mashed potatoes while channel surfing. Rachael Ray said that she often added one to her potatoes. To be honest, I had never cooked with parsnips before. So I took Rachael Ray’s idea and once again turned to the Flavor Bible to learn a little bit more about parsnips. I learned that they have a sweet flavor when cooked and pair well with butter, cheese, and nutmeg. All these lovely ingredients are in these mashed potatoes. Oh and I threw in some bacon too because, well you know, bacon makes everything better.

Parmesan Parsnip Mashed Potatoes Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 4 medium russet potatoes, peeled, diced
  • 1 parsnip, peeled, diced
  • 5 slices bacon, diced
  • 3 tablespoons butter
  • 1/2 - 3/4 cup milk
  • 1/2 cup grated fresh Parmesan
  • pinch nutmeg
  • salt and pepper to taste



Place potatoes and parsnip in a large pot. Bring to a boil and cook until fork tender. Drain.


While potatoes are cooking, cook bacon in a skillet over medium heat until cooked through. Use a slotted spoon to transfer to a paper towel lined plate.


Place cooked potatoes, parsnips, butter, 1/2 cup milk, Parmesan and nutmeg in the bowl of a stand mixer and whip until creamy. Add more milk if desired. Fold in bacon pieces. Season to taste with salt and pepper. Note: You can also use a handheld mixer for this. Serve hot.



Leave a Comment

  • Reply
    December 5, 2012 at 12:38 pm

    I’ve had this odd fantasy recently: potatoes mashed with banana. Oh, and we’ve had your version many times – excellent.