Mashed Potatoes and Parsnips

We purposely left the skin on the potatoes to add more fiber, texture, and color.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 3.3g
  • Saturated fat: 2.0g
  • Protein: 3.3g
  • Carbohydrate: 25.3g
  • Cholesterol: 9mg
  • Iron: 0.9mg
  • Sodium: 284mg
  • Calories from fat: 21%
  • Fiber: 3.6g
  • Calcium: 51mg


  • 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


  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.
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