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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
My Notes

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

Add Note