Potato, Parsnip, and Gorgonzola Mash

Oxmoor House
Parsnips add a touch of sweetness to the mashed potatoes, but the sweetness is balanced by the strong-flavored cheese. This is an ideal side dish for your favorite beef or pork entrée.
6 servings (serving size: about 1/2 cup)


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1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks (about 2 medium)
1/2 pound parsnips, peeled and cut into 1-inch chunks (about 2 medium)
1/2 cup fat-free evaporated milk
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1 1/2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper


Prep: 11 Minutes
Cook: 18 Minutes

Place potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover, and simmer 13 minutes or until vegetables are tender. Drain and place in a large bowl.

. Add milk and remaining ingredients to potato mixture in bowl. Beat with a mixer at medium speed until smooth.

Created date

March 2010

Nutritional Information

Calories 144
Fat 4.5 g
Satfat 2.8 g
Protein 4 g
Carbohydrate 22.8 g
Cholesterol 12 mg
Iron 0.4 mg
Sodium 409 mg
Caloriesfromfat 28 %
Fiber 2 g
Calcium 97 mg