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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)
- 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
- 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.
- This recipe was entered in the contest for Your Best Mashed Potatoes