Carrot, Potato, and Parsnip Mash

Take a break from everyday mashed potatoes and try this vegetable mash with your favorite meat or chicken.

Yield: 7 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 3.4g
  • Saturated fat: 2.0g
  • Protein: 2.2g
  • Carbohydrate: 21.6g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 251mg
  • Calories from fat: 24%
  • Fiber: 3.3g
  • Calcium: 35mg


  • 2 tablespoons butter, divided
  • 1/2 cup minced onion
  • 2 Yukon gold potatoes, peeled and coarsely chopped
  • 6 large carrots, cut into 1/2-inch slices
  • 6 small parsnips, cut into 1/2-inch slices
  • 1 3/4 cups water
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 1 tablespoon minced fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and sauté 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.
  2. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.
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