Author Notes
Despite the addition of parsnips this recipe may remind you of the twice-baked potato of your childhood. Rich and buttery with lots of crumbled bacon and cheddar cheese; this mashed potato is a very bad boy! —Sippity Sup (Greg Henry)
Ingredients
-
3 pounds
russet potatoes, peeled and cut into 1-inch chunks
-
2 tablespoons
kosher salt
-
1 pound
parsnips, peeled and sliced into 1/4-inch thick rounds
-
salt and pepper, to taste
-
6
slices bacon
-
4 ounces
cream cheese
-
4 tablespoons
unsalted butter, melted plus more for baking dish
-
1/2 cup
crème fraisch
-
5 tablespoons
chives, minced
-
1 1/2 cups
cheddar cheese, grated
-
2 tablespoons
toasted breadcrumbs
Directions
-
Preheat oven to 350 degrees. Place the potato chunks into a large saucepan adding enough water to cover by a couple of inches. Bring the potatoes to a boil over medium-high heat. Add 1-tablespoon salt to the water then reduce the heat to low. Cook at a simmer until tender, about 25 minutes. Transfer to a colander to drain then return them to pan. Stir over medium-high heat until dry, about 1 minute. Remove from heat, cover, and set aside.
-
While the potatoes are cooking place the parsnip slices in a medium saucepan adding enough water to cover by a couple of inches. Bring the parsnips to a boil over medium-high heat. Add 1-tablespoon salt to the water then reduce the heat to low. Cook at a simmer until tender, about 15 minutes. Transfer to a colander to drain then return them to pan. Stir over medium-high heat until dry, about 1 minute. Remove from heat, cover, and set aside.
-
Cook the bacon over medium heat until browned and crisp, turning as needed. Transfer the bacon to paper towels to drain. Once cool crumble the bacon and set aside.
-
While the potatoes are still warm, but not hot run them through a ricer and into a large bowl. Add the cream cheese, butter, and crème fraisch, and stir until well combined and free of lumps. Add 4 tablespoons chives, 1-cup cheddar cheese, and about half the bacon. Season well with additional salt and pepper.
-
Butter the sides and bottom of a shallow baking dish, then sprinkle breadcrumbs over the buttered dish; shaking the dish to spread them around evenly.
-
Place the parsnip rounds all along the bottom of the dish in a single layer. You may have extra parsnips. Transfer the potato mixture to the dish; spreading it over the parsnips in an even layer. Top with remaining cheddar cheese. Bake until the top is slightly golden, about 30 minutes. Remove the dish from oven; garnish with the remaining bacon and chives. Serve immediately.
See what other Food52ers are saying.