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.

Yield: about 7 cups (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 16%
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 35.1g
  • Fiber: 5.9g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 296mg
  • Calcium: 56mg


  • 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


  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.
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