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Parsnip Mashed Potatoes

Yield 6 servings (serving size: 3/4 cup)
Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.