Potato, Parsnip, and Gorgonzola Mash

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

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 4.5g
  • Saturated fat: 2.8g
  • Protein: 4g
  • Carbohydrate: 22.8g
  • Cholesterol: 12mg
  • Iron: 0.4mg
  • Sodium: 409mg
  • Calories from fat: 28%
  • Fiber: 2g
  • Calcium: 97mg

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

  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.
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