Parsnip and Potato Mash

No more cold mashed potatoes--pour hot water in a serving bowl, and let sit for a minute or two before dinner. Drain the bowl, wipe it dry, and then add hot potatoes.


about 7 cups (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 175
Caloriesfromfat 16 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 35.1 g
Fiber 5.9 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 296 mg
Calcium 56 mg


2 pounds parsnips, peeled and cut into 1
2 pounds baking potatoes, peeled and cut into 1
2 tablespoons butter
1/2 cup 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper


Place parsnips and potatoes in a Dutch oven; cover with 1" water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Drain vegetables, and return to hot pan.

Add butter, and mash vegetables using a potato masher. Add milk, salt, and pepper. Mash. Serve warm.