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Whipped Parsnips with Mascarpone Cheese

Whipped Parsnips with Mascarpone Cheese

Course Side Dish
Cuisine American
Keyword Mascarpone Cheese, Whipped Parsnips
Servings 8


  • 2 lbs parsnips
  • 1 large sweet potato
  • 1 8 oz tub of mascarpone cheese
  • 1 stick salted butter
  • Salt and pepper to taste


  1. Peel and cube the parsnips and sweet potato. Put in pot of salted boiling water and simmer until tender. About thirty minutes.
  2. Drain very well. Using a hand mixer, mash up the potato and parsnips. Add in the mascarpone and half a stick of butter. To keep the mash hot, either work in your pot over low heat or put potatoes in a metal mixing bowl and hold it over a pot of simmering water, like a double boiler.
  3. Add a generous amount of black pepper.
  4. Whip the mash until it starts to get a little fluffy. They will be lighter than a standard mashed potato. Taste and add more salt, butter, and black pepper.

Recipe Notes

If you want to make the whipped parsnips with sweet potatoes early for a party, just put them in an oven friendly baking dish with a lid, and they will keep in a low-temperature oven without drying out for quite a while.
Want you mash to be smooth and silky, then you could run it through a food mill. I don’t mind the texture from just a beater, but if you want restaurant-style, that’s the way to get it.
To change up the flavor, I sometimes add about ½ teaspoon of ground coriander; it’s an excellent addition to the sweet potato that will not overwhelm the parsnip flavor.
Why is there garlic in these photos? Because I didn’t save any of my parsnips for the pictures. I forgot to buy extra. Sorry. But I liked the purplish garlic with the gray tablecloth.