Mashed Potatoes and Parsnips

Oxmoor House
We purposely left the skin on the potatoes to add more fiber, texture, and color.
8 servings (serving size: 2/3 cup)


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1 1/2 pounds round red potatoes, cubed
2 1/2 cups sliced parsnip
3/4 cup low-fat buttermilk (1%)
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg


Prep: 13 Minutes
Cook: 30 Minutes

Combine potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Drain.

Add buttermilk and remaining ingredients to potato mixture; beat with a mixer at medium speed until smooth.

Created date

March 2010

Nutritional Information

Calories 142
Fat 3.3 g
Satfat 2.0 g
Protein 3.3 g
Carbohydrate 25.3 g
Cholesterol 9 mg
Iron 0.9 mg
Sodium 284 mg
Caloriesfromfat 21 %
Fiber 3.6 g
Calcium 51 mg