Rachael Ray’s Mashed Potatoes and Parsnips with Cheddar

Mashed potatoes, parsnips and cheddar come together for a new take on everybody’s favorite side.


  • 2 1/2 pounds russet (baking) potatoes (about 5 potatoes), peeled and cubed
  • 2-3 large parsnips, peeled and cubed
  • Salt and pepper
  • 2 tablespoons butter
  • 1 1/2 cups shredded extra, extra, extra sharp white cheddar cheese
  • 1 cup whole milk or 2% milk
  • Freshly grated nutmeg
  • 1/4 cup chives, finely chopped


In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese, and milk. Season with salt, pepper, and nutmeg. Stir in the chives.

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