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Parsnip and Potato Mash

Prep time 16 mins
Cook time 32 mins
Yield about 7 cups (serving size: 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Christmas with Southern Living 2007