Mashed Roots

Yukon gold potatoes, parsnips, and rutabagas make a nice alternative to traditional mashed potatoes. Prepare this dish ahead, refrigerate, and add more milk, if necessary, when reheating.

Yield: 12 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 28%
  • Fat: 5.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 30.7g
  • Fiber: 5.7g
  • Cholesterol: 15mg
  • Iron: 1.4mg
  • Sodium: 524mg
  • Calcium: 108mg

Ingredients

  • 6 cups chopped peeled rutabaga (about 2 1/4 pounds)
  • 6 cups coarsely chopped peeled Yukon gold potato (about 1 3/4 pounds)
  • 1 1/2 cups coarsely chopped parsnip (about 1 1/2 pounds)
  • 2 cups whole milk
  • 4 1/2 tablespoons butter
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground black pepper

Preparation

  1. Place first 3 ingredients in a Dutch oven. Cover with water to 2 inches above vegetables, and bring to a boil. Reduce heat, and simmer for 25 minutes or until rutabaga is very tender; drain. Return pan to heat. Add milk and butter to pan; cook for 1 minute or until thoroughly heated. Add rutabaga mixture to pan; mash with a potato masher to desired consistency. Stir in salt, mustard, and pepper.
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