Potato and Parsnip Mash

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Servings: 10 or more


  • 4 lb. Yukon Gold potatoes, peeled and quartered
  • Kosher salt
  • 1 lb. parsnips, peeled, quartered lengthwise, cored and cut into 2-inch pieces
  • 4 Tbs. Filippo Berio Delicato Extra Virgin Olive Oil
  • ½ cup crème fraîche
  • ½ cup chicken broth
  • ¼ tsp. freshly ground nutmeg
  • Freshly ground black pepper
  • Enhance the Flavor: Filippo Berio Pesto (any variety)


    Parsnips add a little sweet and earthy spice to mashed potatoes.

    • Put the potatoes and parsnips in a 6- to 8-quart pot, cover by about 3 inches with cold water, add 1 Tbs. salt, bring to a boil, and cook until the potatoes are easily pierced with a fork, about 20 minutes after the water begins to boil.
    • Drain the potatoes and parsnips, put them back into the pot with the oil, and coarsely mash with a potato masher. Fold in the broth, crème fraîche, nutmeg, 2 tsp. salt, and ¼ tsp. pepper. (If you prefer a smoother texture, whip with a hand mixer on medium-high until light and fluffy, about 1 minute.)
    • Season to taste with salt and pepper.


    TIP: To add a burst of flavor to this mashed potato, serve with your favorite Filippo Berio Pesto!