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 Cooking Light

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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


  • 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


  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.
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