Parsnip Mashed Potatoes

There is just enough parsnip in this dish to give everyday mashed potatoes a flavor boost. Serve them with roasted pork or chicken.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 2.3g
  • Saturated fat: 1.4g
  • Protein: 2.3g
  • Carbohydrate: 16.3g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 240mg
  • Calories from fat: 23%
  • Fiber: 1.8g
  • Calcium: 27mg


  • 1 pound baking potatoes, peeled and cubed
  • 3/4 cup cubed peeled parsnip (about 1 large)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/3 cup 1% low-fat milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley


  1. Place potato and parsnip in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 18 minutes or until tender. Drain.
  2. . Return potato mixture to pan. Add broth and next 3 ingredients; beat with a mixer at medium speed until smooth. Stir in parsley.
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