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Mashed Potatoes and Parsnips

Yield 4 servings (serving size: about 1 1/4 cups)
Cut the parsnips smaller than the potatoes so they will finish cooking at the same time. Also, because the parsnip pieces are small, they're easier to mash.

Ingredients

  • 2 cups chopped peeled parsnip
  • 2 cups cubed peeled baking potato
  • 1/2 cup half-and-half
  • 2 teaspoons butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 164
  • caloriesfromfat 29 %
  • fat 5.2 g
  • satfat 3.2 g
  • monofat 1.6 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 26.2 g
  • fiber 4.2 g
  • cholesterol 20 mg
  • iron 0.7 mg
  • sodium 397 mg
  • calcium 68 mg

How to Make It

  1. Place parsnip and potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients; mash with a potato masher to desired consistency.