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Mashed Potatoes and Parsnips

Prep time 13 mins
Cook time 30 mins
Yield 8 servings (serving size: 2/3 cup)
We purposely left the skin on the potatoes to add more fiber, texture, and color.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection