Parsnip Mashed Potatoes

Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter.


6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 5 %
Fat 0.8 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4.6 g
Carbohydrate 34.9 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 323 mg
Calcium 73 mg


5 cups (2-inch) peeled cubed baking potato (about 2 pounds)
2 cups (2-inch) peeled cubed parsnip
4 garlic cloves
3/4 cup low-fat buttermilk
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper


Combine first 3 ingredients in a large saucepan; add water to cover. Bring to a boil; cook 12 minutes or until vegetables are tender. Drain. Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.

September 1998
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