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

prep:
13 mins
cook:
30 mins
total:
43 mins
Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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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