Whipped Parsnips with Mascarpone Cheese
Ingredients
- 2 lbs parsnips
- 1 large sweet potato
- 1 8 oz tub of mascarpone cheese
- 1 stick salted butter
- Salt and pepper to taste
Instructions
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Peel and cube the parsnips and sweet potato. Put in pot of salted boiling water and simmer until tender. About thirty minutes.
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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.
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Add a generous amount of black pepper.
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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
Hints:
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.