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Mashed Potatoes and Turnips

Mashed Potatoes and Turnips

Turnips, Parmesan cheese, and sour cream enhance this twist on mashed potatoes. If peeling and chopping the potatoes in advance, keep them covered with cold water so they don't turn brown.

Cooking Light SEPTEMBER 2007

  • Yield: 6 servings (serving size: about 2/3 cup)

Ingredients

  • 2 cloves
  • 1/2 onion, peeled
  • 1 pound peeled baking potato, cut into 1-inch pieces
  • 1 pound peeled turnips, cut into 1-inch pieces
  • 1/4 cup (1 ounce) finely grated Parmesan cheese
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain. Discard onion and cloves. Return potato mixture to pan.

Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher to desired consistency.

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 18%
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.7g
  • Carbohydrate: 20.9g
  • Fiber: 2.8g
  • Cholesterol: 8.1mg
  • Iron: 0.5mg
  • Sodium: 268mg
  • Calcium: 83mg
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Mashed Potatoes and Turnips recipe

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