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
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Recipe Time
Cook Time:
Prep Time:
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
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
Preparation
- 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.
- Add buttermilk and remaining ingredients to potato mixture; beat with a mixer at medium speed until smooth.
Mashed Potatoes and Parsnips Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Mashed Sweet Potatoes with Autumn Spices
Southern Living
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