Potato, Parsnip, and Gorgonzola Mash

recipe
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.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 18 Minutes

Nutritional 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

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

Preparation

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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note