Potato and Root Vegetable Mashers

Photo: José Picayo; Styling: Michele Faro

Sweet potato and turnip turn an otherwise straightforward mash into an intriguing dish with subtle earthy, sweet notes.

Yield: Serves 6 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.9g
  • Carbohydrate: 38.4g
  • Fiber: 4.8g
  • Cholesterol: 15mg
  • Iron: 1.6mg
  • Sodium: 311mg
  • Calcium: 61mg

Ingredients

  • 4 cups (1-inch) cubed Yukon gold or baking potato (about 1 1/2 pounds)
  • 2 cups cubed peeled turnip
  • 2 cups cubed peeled sweet potato
  • 2 tablespoons butter
  • 1/3 cup light sour cream
  • 1/4 cup 1% low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. 1. Combine first 3 ingredients in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer, covered, 20 minutes or until tender. Drain well; return to pan over medium-low heat. Add butter; mash potato mixture with a potato masher. Stir in sour cream and remaining ingredients.
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