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Potato, Parsnip, and Gorgonzola Mash

Prep time 11 mins
Cook time 18 mins
Yield 6 servings (serving size: about 1/2 cup)
Parsnips add a touch of sweetness to the mashed potatoes, but the sweetness is balanced by the strong-flavored cheese. This is an ideal side dish for your favorite beef or pork entrée.

Ingredients

  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks (about 2 medium)
  • 1/2 pound parsnips, peeled and cut into 1-inch chunks (about 2 medium)
  • 1/2 cup fat-free evaporated milk
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 144
  • fat 4.5 g
  • satfat 2.8 g
  • protein 4 g
  • carbohydrate 22.8 g
  • cholesterol 12 mg
  • iron 0.4 mg
  • sodium 409 mg
  • caloriesfromfat 28 %
  • fiber 2 g
  • calcium 97 mg

How to Make It

  1. Place potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover, and simmer 13 minutes or until vegetables are tender. Drain and place in a large bowl.

  2. . Add milk and remaining ingredients to potato mixture in bowl. Beat with a mixer at medium speed until smooth.

Oxmoor House Healthy Eating Collection