Ingredients

The following ingredients have 4 Servings
  • 2 pounds Parsnips (peeled and chunked)
  • 8 ounces Sharp White Cheddar Cheese (shredded)
  • 1/2 cup Parmesan Cheese (grated)
  • 3 tablespoons Butter
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoom Salt
  • Chives for garnish (optional)

Instruction

  • Start by peeling, washing and cutting parsnips into 1" chunks
  • Add parsnips to large pot of cold salted water and bring to a boil.  
  • While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat. 
  • Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to pot
  • Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to personal preference.  You may also use an electric hand mixer for a smoother, creamier texture
  • Garnish with chives (optional) and serve immediately
  • Leftovers can be stored in an air-tight container in the refrigerator for 2 - 3 days