Parsnip Mashed Potatoes
Parsnips lend a slight sweetness to typical mashed potatoes and are in season in fall and winter.
Yield: 6 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 160
- Calories from fat: 5%
- Fat: 0.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 4.6g
- Carbohydrate: 34.9g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 323mg
- Calcium: 73mg
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
Preparation
- 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.
Parsnip Mashed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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The Cheesiest Mashed Potatoes
Food & Wine -
Mashed Sweet Potatoes with Autumn Spices
Southern Living
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