Mashed Potatoes and Parsnips

Name: Mashed Potatoes and Parsnips
Prep time: 13 min
Cook time: 30 min
Total time: 43 min
Yield: 8 servings (serving size: 2/3 cup)
Ingredients: 1 ½ pounds round red potatoes, cubed; 2 ½ cups sliced parsnip; ¾ cup low-fat buttermilk (1%); 2 tablespoons butter; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; ⅛ teaspoon ground nutmeg

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We purposely left the skin on the potatoes to add more fiber, texture, and color.

Recipe by Oxmoor House January 2004

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Recipe Summary test

prep:

13 mins

cook:

30 mins

total:

43 mins

Yield:

8 servings (serving size: 2/3 cup)

Nutrition Info

Ingredients

1 ½ pounds round red potatoes, cubed
2 ½ cups sliced parsnip
¾ cup low-fat buttermilk (1%)
2 tablespoons butter
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg

Directions

Step 1
Combine potato and parsnip in a large saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Drain.

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Step 2
Add buttermilk and remaining ingredients to potato mixture; beat with a mixer at medium speed until smooth.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:

142 calories; fat 3.3g; saturated fat 2g; protein 3.3g; carbohydrates 25.3g; cholesterol 9mg; iron 0.9mg; sodium 284mg; calories from fat 21%; fiber 3.6g; calcium 51mg.

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Mashed Potatoes and Parsnips

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Ingredients

Directions

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Nutrition Facts

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Mashed Potatoes and Parsnips

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Mashed Potatoes and Parsnips